Pasta with Szechwan Peanut Dressing
SERVES 4 -6
- 8 ounces pasta (preferably linguine)
- 2 cups broccoli florets
SZECHWAN PEANUT DRESSING
MAKES 3/4 CUP
- 1/3 cup peanut butter (smooth/chunky)
- 1/2 cup vegetable stock, Hot or water
- 1 teaspoon soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons safflower oil
- 1 clove garlic, minced
- 1/2 teaspoon dry red pepper, crushed
- 2 cups cherry tomatoes
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 smooth.
Stir in remaining dressing ingredients.
When pasta is done, drain well.
Pour sauce over pasta; toss to coat well.
Add broccoli 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.