Refreshing dinner on a hot summer night! Made this for dinner tonight and it was a hit! I made the recipe as is with whole wheat fusilli and the following tweaks (because it is what I had in the house): -added 1 extra tsp Madras curry powder -used Tbs non-fat greek yogurt and 1Tbs full fat sour cream -only used a 1/2 tsp tumeric and 1/8 tsp cinnamon -no cayenne pepper -used golden raisins -used 3/4 cup diced celery -no extra salt used (curry power already had salt) -added juice of 1 lime 1 Tbs grated fresh ginger and 2 tsp agave nectar Perfect! Pros: Whole grain pasta and very flavorful Cons: needed a little more flavor which I fixed by adding a few ingredients
Tweaked it a bit. I wonder if there was a typo in the recipe because I thought large pasta shells would be way too much pasta and I only used 2 cups of the small shell pasta. Turned out perfect. Not crazy about a lot of raw onion so used only half recipe called for. Didn't have shallots so just used onion which I prefer raw anyway. My husband and I loved this dish. We plan to make it often. Will be the next dish I take to a potluck. Can't wait to share it with my friends. We also loved the sweet and savory flavors blended. It was a fun delicious interesting dish.
I have prepared this recipe ever since it was first published and it is one of my all-time favorites. I'm so glad that Eating Well has maintained an online log of the recipes from the original run of the magazine's publication. This one has always been a huge hit and I have shared it with many.