Whole Wheat Pasta Salad with Broccoli and Peanut Sauce

This dish is reminiscent of Chinese sesame noodles –only its a lot leaner. It can also be served hot.

• 5 tablespoon peanut butter
• 1 tablespoon rice vinegar
• 1 tablespoon water
• 1 tablespoon plus
• 1 teaspoon reduced-sodium soy sauce
• 1 teaspoon freshly squeezed lime juice
• 1 teaspoon minced garlic
• 1/8 teaspoon cayenne
• 4 cups broccoli florets an thinly sliced stems (about 1 pound)
• 8 ounces whole wheat fusilli, cooked

 

In a small bowl, combine the peanut butter, rice vinegar, water, soy sauce, lime juice, garlic, and cayenne. Set aside.

In a medium saucepan with a steamer insert, steam the broccoli over boiling water, covered, until the broccoli is tender yet crisp, 1 to 2 minutes.

Combine the broccoli and cooked paste in a medium bowl, pour the peanut sauce over the mixture, and toss. Chill in the refrigerator and serve.

Per serving, about: Calories 237, Protein 12 g, Carbohydrate 27 g, Dietary Fiber 6 g, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 0 mg, Calcium 64 mg, Sodium 277 mg.