Pasta with szechwan peanut dressing dgcp02c
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Pasta (preferably linguine) |
| 2 | cups | Broccoli florets |
| 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 | xes | Cloves Garlic, minced |
| ½ | teaspoon | Dry crushed red pepper |
Directions
SZECHWAN PEANUT DRESSING
MAKES ¾ CUP
2 cups Cherry Tomatoes GARNISH: chopped scallion, optional 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. 4 ~ 6 Servings 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