Vegetarian; Pasta With Szechwan Peanut Dressing

[Guest guest]

Vegetarian; Pasta With Szechwan Peanut Dressing

 

8 ozs. pasta (preferably linguine)

2 cs. broccoli florets

 

Szechwan Peanut Dressing;

1/3 c. peanut butter(smooth/chunky)

1/2 c. hot vegetable stock or water

1 tsp. soy sauce

2 tbsps. rice vinegar

2 tbsps. safflower oil

2 cloves garlic, minced

1/2 tsp. dry crushed red pepper

2 cs. cherry tomatoes

scallion (opt), chopped, garnish

 

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.

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.

Makes 5 servings.