Recipe of the Week - Vegetarian Curry Pasta

This is the first recipe that I made up all by my lonesome to hit the internet. It is my... drum roll please...

Vegetarian Curry Pasta Salad!
and can I say YUM! Serves 2-3 as the main course, may go further if used as a side dish. Can be eaten warm or cold.

You'll need:
1/2 box whole wheat spaghetti (break noodles in half before cooking)

1garlic clove or 1 tsp diced garlic
1 small green or red pepper, 1/2" dice
1 medium "meaty" tomato or 2 Roma, diced
1 stalk of celery, diced
1 cup pre cooked butternut squash, 1/2" dice
1/4 cup corn (fresh or frozen that has been thawed)
2tsp yellow curry powder
1pinch ground corriander (optional)
1 tbs orange marmalade (prefer using mandarin orange marmalade, but regular will work too)
3 tbs butter
1tbs olive oil
salt to taste

Pasta: Start a pot of water with a pinch of salt on the stove (at least 2 qts) and bring to a boil. Once boiling, place spaghetti noodles and cook until just past al dente, about 10min). Drain and set aside. You can time this so you will be able to add the noodles directly to your curried vegetables when they are done too, just wait to put noodles in the water until your veggies have all been prepped.

Curried Vegetable: On med/hi heat, place oil and 1 tbs butter in a large sauce pan, add garlic, celery, and green pepper. Once they start to soften, add corn, tomato, squash, curry powder, corriander, marmalade, and salt to taste. (if using unsalted butter, make sure to taste before adding noodles) Once the tomato is starting to soften and the marmalade has completely melted into the veggies, turn off the heat, and pour the cooked spaghetti in the pan. Put in the remaining 2tbs of butter and stir until melted and noodles are well coated in curried vegetable goodness!

I hope you like it! I have no doubt other veggies would taste great too, broccoli and cauliflower, yum!