Pasta With Szechwan Peanut Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Main dish, Oriental, Pasta | 5 | Servings | |
INGREDIENTS
| 8 | oz | Pasta, preferably linguine |
| 2 | c | Broccoli florets |
| 1/3 | c | Peanut butter, smooth/chunky |
| 1/2 | c | Hot vegetable stock or water |
| 1 | t | Soy sauce |
| 2 | T | Rice vinegar |
| 2 | T | Safflower oil |
| 2 | Cloves Garlic, minced | |
| 1/2 | t | Dry crushed red pepper |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 51
Total Fat: 6g
Cholesterol: 0mg
Sodium: 39.4mg
Potassium: 107.9mg
Carbohydrates: 31.4g
Fiber: <1g
Sugar: <1g
Protein: 5g