Pasta with Broccoli and Peanuts



Prep Time 35 min

Total time 35 min

1/2 lb. Whole wheat pasta – Fusilli

2 heads (2 lbs. Broccoli

3 tablespoons vegetable oil

1/2 teaspoon red pepper flakes

1/4 cup rice vinegar

2 tablespoons smooth peanut butter

3 tablespoons soy sauce

1 bunch scallions, thinly sliced crosswise (1 cup)

1/2 cup roasted peanuts, coarsely chopped




1. In a large pot of boiling salted water, cook pasta
until al dente according to package instructions.
Drain, and rinse under cold water. set aside.

2. Meanwhile, trim 1 inch from the stem of end of the
broccoli stalks. Using a vegetable peeler or paring
knife, peel outer layer of stalks; thinly slice
crosswise. Separate florets into bite size pieces.

3. Heat 1 tablespoon oil in a large skillet over
medium. Add pepper flakes, broccoli, and 3/4 cup water;
cover and cook until broccoli is crisp-tender, 6 to 8
min. uncover and cook until liquid has mostly
evaporated and broccoli is tender, 2 to 4 min.

4. In a large bowl whisk together remaining 2 table
spoons oil, vinegar, peanut butter and soy sauce until
smooth. Add cooled pasta broccoli, scallions , and
peanuts; toss to combine

*** Put chopped Peanuts on top as a garnish

*** Alternative peanut sauce ***

1/2 cup Natural Peanut Butter

1 Tsp. Garlic Powder

2 Tbsp. Lemon Juice

2 Tbsp Soy Sauce

1 Tsp. Sugar

1/3 cup water

Sprinkle of Cayenne to Taste

1. Place the ingredients in a bowl, stir well, and
microwave for 30 seconds,

or over medium heat in a small pan on the stove top.

2. Pour over chicken, noodles, or your other favorite