| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Ethnic, Pasta & ric | 5 | Servings | |
INGREDIENTS
| 8 | oz | Pasta (preferably linguine) |
| 2 | c | Broccoli florets -Szechwan Peanut Dressing— |
| 1/3 | c | Peanut butter; smooth or crunchy |
| 1/2 | c | Hot vegetable stock or water |
| 1 | ts | Soy sauce |
| 2 | tb | Rice vinegar |
| 2 | tb | Safflower oil |
| 2 | Cloves garlic; minced | |
| 1/2 | ts | Dry crushed red pepper |
| 2 | c | Cherry tomatoes |
| Scallion; chopped, optional |
INSTRUCTIONS
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. Posted to MC-Recipe Digest V1 #742 by Creedenite@aol.com on Aug 13, 1997
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