Pasta w/szechwan peanut dressing
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Pasta (preferably linguine) |
| Makes 3/4 cup | ||
| ⅓ | cup | Peanut butter(smooth/chunky) |
| ½ | cup | Hot vegetable stock or water |
| 1 | teaspoon | Soy sauce |
| 2 | tablespoons | Rice vinegar |
| 2 | tablespoons | Safflower oil |
| 2 | cups | Broccoli florets |
| 2 | Cloves garlic; minced | |
| ½ | teaspoon | Dry crushed red pepper |
| 2 | cups | Cherry tomatoes |
| Scallion (opt); chopped | ||
| Garnish | ||
Directions
SZECHWAN PEANUT DRESSING
Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a med 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.