Whole Wheat Spaghetti and Broccoli Salad

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             FOOD FUNNY
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Alan Duxbury writes, "Your recipe for Beef Tongue Vinaigrette reminded
me of the story of the elegant lady from New York who, when offered this
dish, said 'Oh no! I could never eat anything that came out of an animal's mouth! I'll just have an egg...'"

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             TODAY'S RECIPE
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You don't have to use whole wheat pasta in this recipe because it would
be just as good with regular pasta, but it won't be nearly as nutritious.

Whole Wheat Spaghetti and Broccoli Salad

1 lb (450 g) whole wheat spaghetti or linguine
3 cups (750 ml) broccoli florets
1/4 cup (60 ml) peanut oil
3 Tbs (45 ml) soy sauce
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) sesame oil
1 Tbs (15 ml) finely chopped or grated fresh ginger
2-4 cloves garlic, finely chopped or crushed
Salt and freshly ground pepper to taste
1-2 scallions (spring onions), white and green parts, thinly sliced
1 small cucumber, peeled, halved lengthwise, and thinly sliced

Cook the pasta in boiling salted water for 8 minutes. Add the broccoli
and cook until the pasta is al dente and the broccoli is tender but
crisp, about 3 minutes. Drain and rinse with cold water. Whisk together
the peanut oil, soy sauce, lemon juice, sesame oil, ginger, garlic,
salt, and pepper in a large bowl. Add the cooked pasta and broccoli
along with the scallions and cucumber. Toss gently to combine. Serve chilled or at room temperature.
Serves 6 to 8.
Received on Tue Jul 21 18:47:24 2009