Recipe - Rosy Rosemary Grapefruit

4 One half tablespoon Peanut butter
4 tablespoon Hot water
1 One half tablespoon Soy sauce; up to 2
1 One half teaspoon Worcestershire sauce
1 teaspoon Minced garlic
Three fourths teaspoon Sugar
A scant One fourth teaspoon cayenne
One half pound Rotelle or fusilli
One half pound Broccoli; the flowerets cut
; into 3/4inch
; pieces and the
; stemspeeled and cut
; crosswise into
; 1/4inchthick
; slices
1 Red bell pepper; chopped

In a large bowl whisk together the peanut butter, the water, the soy sauce,
the Worcestershire sauce, the garlic, the sugar, the cayenne, and salt to
taste until the sauce is smooth. In a saucepan of boiling salted water boil
the pasta until it is barely al dente, add the broccoli and the bell
pepper, and boil the mixture for 2 to 3 minutes, or until the vegetables
are al dente. Drain the mixture well, add it to the peanut sauce, and toss
the mixture well.

Serves 2.

Gourmet May 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.