Title: Pasta with Szechwan Peanut Dressing Dgcp02c
Categories: Chinese Pasta
Yield: 5 Servings
| 8 | oz | Pasta (preferably linguine) |
| 2 | c | Broccoli florets |
| SZECHWAN PEANUT DRESSING |
| MAKES 3/4 CUP |
| 1/3 | c | Peanut butter(smooth/chunky) |
| 1/2 | c | Hot vegetable stock or water |
| 1 | ts | Soy sauce |
| 2 | tb | Rice vinegar |
| 2 | tb | Safflower oil |
| 2 | x | Cloves Garlic, minced |
| 1/2 | ts | Dry crushed red pepper |
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