Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Ethnic Pasta & Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces pasta (preferably linguine)
2 cups broccoli florets
Szechwan Peanut Dressing: -- (makes 3/4 cup)
1/3 cup peanut butter -- smooth or crunchy
1/2 cup hot vegetable stock or water
1 teaspoon soy sauce
2 tablespoons rice vinegar
2 tablespoons safflower oil
2 cloves garlic -- minced
1/2 teaspoon dry crushed red pepper
2 cups cherry tomatoes
scallion -- chopped, optional
Bring large pot of water to boil; cook pasta until al dente. While pasta is
cooking, steam broccoli florets. In a medium mixing bowl, whisk together
peanut butter and stock or water until smoooth. Stir in remaining dressing
ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to
coat well. Add broccolli and tomatoes; toss again. Garnish with chopped
scallions.
Variations: Add more red pepper to taste. Try Szechwan Peanut Dressing as a
warm topping on steamed vegetables, especially on green beans, broccoli, or
cauliflower. Make extra dressing to refrigerate and serve later on chilled
steamed green beans or broccoli.
