Pasta Day

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Fusilli With Broccoli And Peanut Sauce

Fusilli With Fresh Tomatoes

 

* Exported from MasterCook *

 

Fusilli With Broccoli And Peanut Sauce

 

Recipe By : One-Dish Vegetarian by Maria Robbins, page 64

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup smooth peanut butter

1/2 cup hot water

2 tablespoons soy sauce

2 teaspoons Worcestershire sauce

2 garlic cloves

pushed through a garlic press

1 1/2 teaspoons sugar

1/2 teaspoon cayenne -- or more to taste

2 tablespoons salt

1 pound fusilli

1 bunch broccoli -- (3/4 to 1 pound)

trimmed florets cut into bite-size pieces,

stalks peeled and cut on a diagonal into

bite-size pieces

1/2 cup finely chopped dry roasted peanuts

 

4 to 5 servings

 

Here's a delicious reminder that not all pasta dishes are Italian. This is

a hybrid recipe borrowing ingredients and techniques from Italy (pasta and

broccoli), China (soy sauce), and North America (peanuts). If you know

anyone who still claims to dislike broccoli, this dish will surely change

their mind

 

1. Place a large pot of water (6 quarts) on high heat to boil for the pasta.

 

2. In a bowl large enough to hold the finished pasta, whisk together the

peanut butter and hot water until smooth. Whisk in the soy sauce,

Worcestershire sauce, garlic, sugar, and cayenne. Taste and adjust the

seasonings to balance out the sweet and hot flavors.

 

3. Salt the boiling water and add the fusilli. Boil for about 7 minutes,

until the fusilli is almost al dente. Add the broccoli and boil for 2 to 3

minutes longer.

 

4. Drain the pasta and vegetables and add them to the bowl with the peanut

sauce. Toss well and serve in pasta bowls. Pass the chopped peanuts for

garnishing.

 

Variations

 

Substitute any other shape pasta such as wagon wheels, shells, or penne.

 

Try adding a tablespoon of fresh lemon juice or red wine vinegar to the

peanut sauce.

 

 

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* Exported from MasterCook *

 

Fusilli With Fresh Tomatoes

 

Recipe By : Prevention's Low-Fat Italian Favorites, 1996

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces fusilli or other pasta

1 tablespoon extra-virgin olive oil

1 tablespoon balsamic vinegar

6 plum tomatoes -- peeled

seeded and chopped

1 cup torn fresh basil

1/2 cup chopped red onions

Salt and black pepper

Grated Parmesan cheese

 

Cook the fusilli in a large pot of boiling water for 10 to 12 minutes, or

until just tender; drain well.

 

While the fusilli is cooking, in a medium bowl whisk together the oil and

vinegar. Add the tomatoes, basil, and onions; add salt and pepper to

taste. Serve the tomatoes over the fusilli; sprinkle with the Parmesan.

Serves 4.

 

PER SERVING (recipe made using 1/2 tsp. salt and 4 tbs. Parmesan)

Calories: 280 , Total Fat: 7 grams, Saturated Fat: 2 grams, Fiber: 4 grams,

Sodium: 420 mg, Cholesterol: 0 mg, Carbohydrate: 46 grams, Protein: 1 gram

 

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