On Thursdays I work until 6 but it takes me forever to get home, and since it's late in the week I don't want to do much for dinner. If we randomly order pizza and ignore whatever I was going to make for dinner, it's usually on a Thursday. So I like to have nice, quick meals on Thursdays.
Tonight's recipe came from Everyday Food magazine. It's supposed to be a lunch-box salad, and I'm sure it would be great as that. We had it warm though. It was very very yummy! We both liked it a lot. I would add extra red pepper next time because we couldn't even taste it. This is definitely something we would make again.
Pasta Salad with Broccoli and Peanuts
1/2 pound whole-wheat fusilli
2 heads (2 pounds) 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 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.
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 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
4. In 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.
Yield: 4 servings