Monday, May 16, 2005

Pasta Salad with Broccoli and Peanuts

Pasta Salad with Broccoli and Peanuts (Adapted from Everyday Food)

8 ounces whole-wheat rotini pasta
2 heads (about 2 pounds) broccoli
3 tablespoons canola oil, divided
1/2 teaspoon crushed red pepper
3/4 cup water
1/4 cup rice vinegar
2 tablespoons peanut butter
3 tablespoons soy sauce
1/2 cup thinly sliced scallions
1/2 cup coarsely chopped peanuts

In a large pot of boiling salted water, add pasta and cook according to package directions. Drain and rinse under cold water - drain again and set aside.

Meanwhile, prepare broccoli. Cut about 1" off from the bottom of the stem end. Peel the outer layer of the stalks, then thinly slice crosswise. Cut off florets and slice them into bite-size pieces.

In a large skillet, heat 1 tablespoon oil over medium heat - stir in prepared broccoli, crushed red pepper and water - cover and cook until broccoli is just crisp-tender, about 3 to 6 minutes. Uncover and cook until remaining liquid has evaporated, about 2 minutes.

In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter and soy sauce. Stir in cooled pasta, broccoli, scallions and peanuts, tossing until well coated.

Makes about 4 servings.

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