So hey, I made this thing for dinner and it was good, in addition to being easy! And it has baby sunflower greens, which are awesome. Here it is.
Sunflower-Broccoli-Peanut Linguine Recipe
- 1 pound linguine
- 1 tablespoon oil — peanut, vegetable, whatever (I’ve never been picky about oil)
- 4 cloves garlic, minced
- 7 scallions, sliced into 1/2-inch pieces
- 3 cups broccoli florets, cut into bite-sized pieces
- 1/3 to 1/2 cup tamari (start on the low side and add more if you like — I used a little less than 1/2 cup but I like my salt)
- 1/3 cup fresh lime juice
- 1 tablespoon sugar
- 1 cup chopped, unsalted peanuts (I used raw Spanish peanuts, which I roasted at 350 degrees for 15 minutes, stirring every 5 minutes, and coarsely chopped)
- 2 1/2 cups baby sunflower greens
Prepare linguine according to directions. When it’s done, which if you’re like me will be right when you’re in the middle of doing other stuff, drain and put in a large bowl. While the linguine is in progress, heat oil in a medium skillet over medium-high heat. Add garlic, scallions, and broccoli and fry, stirring frequently, for 5 minutes. Add tamari, lime juice, and sugar and cook for another 2 or 3 minutes. Pour this mixture over the linguine and add peanuts and sunflower greens. Mix well. Garnish with Sriracha and enjoy!
Inspired by “Thai Noodles” in Vegetarian Times Low-Fat & Fast.