Curried Penne

• 8 oz. whole-wheat penne pasta
• 3 Tbs. slivered almonds
• 1 Tbs. canola oil
• 1/2 onion, finely chopped ( 1/4 cup)
• 1/2 tsp. whole cumin seeds
• 1 small tomato, diced (about 1/2 cup)
• 1 1/2 tsp. mild curry powder
• Pinch cayenne
• 1 cup frozen peas, rinsed under hot water
• 1 cup low-fat buttermilk
• 2 Tbs. chopped cilantro

1. Cook pasta according to package directions.
2. Meanwhile, heat large skillet over medium heat.
3. Add almonds, and toast 2 to 3 minutes, or until lightly browned, stirring frequently.
4. Transfer to small bowl.
5. Heat oil in skillet over medium-high heat.
6. Add onion, and cook 2 minutes, or until softened.
7. Stir in cumin, and cook 1 minute more, or until fragrant.
8. Add tomato, curry powder and cayenne.
9. Cook 1 minute, or until liquid has evaporated.
10. Add peas, and cook 1 minute more.
11. Remove from heat, and stir in buttermilk.
12. Drain pasta, and transfer to large serving bowl.
13. Toss with buttermilk sauce, top with cilantro and almonds, and serve.

wholewheat penne pasta, almonds, canola oil, onion, cumin seeds, tomato, curry powder, cayenne, frozen peas, lowfat buttermilk, cilantro

Taken from www.vegetariantimes.com/recipe/curried-penne/ (may not work)