Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Linguini -- uncooked |
| 5 tablespoons | Peanut butter, reduced-fat |
| 3 tablespoons | Rice wine vinegar |
| 1 tablespoon | Soy sauce, low sodium |
| 1 teaspoon | Sesame oil |
| ½ cup | Red bell pepper -- diced |
| ¼ cup | Fresh cilantro -- chopped |
| ½ cup | Red pepper flakes |
| 1 \N | Head broccoli |
| 1 teaspoon | Sesame seeds -- toasted |
In a large saucepot of boiling salted water, cook linguini according to package directions until just al dente. Meanwhile, in a 1-cup glass measuring cup, place the peanut butter, ¼ cup water, the vinegar, soy sauce and oil. Place cup in microwave and cook in High 20-30 seconds, until peanut butter is softened; stir. Drain linguini. Toss with peanut mixture, peppers, cilantro and pepper flakes; chill. Cut the broccoli into florets; cut stems into pieces. In 10" non-stick skillet, place broccoli; add ¼ cup water. Cover, place over medium heat and steam about 10 minutes, until crisp-tender or until desired doneness. Drain and toss with the toasted sesame seeds. Season to taste.
Recipe By : First - 9/12/94 From: Date: File