Ingredients
Coarse salt
1/2 lb. whole-wheat fusilli
2 head broccoli
3 tbsp. vegetable oil
1/2 tsp. red-pepper flakes
1/4 c. rice vinegar
2 tbsp. smooth peanut butter
3 tbsp. soy sauce
1 bunch scallions
1/2 c. roasted peanuts
Preparation
Step 1In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.Step 2Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.Step 3Heat 1 tablespoon oil in a large skillet over medium heat. Add pepper flakes, broccoli, and 3/4 cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.Step 4In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
