Sichuan Pasta Salad

2 cups 1-inch broccoli florets

2 cups bow-tie pasta

1 cup diced red bell pepper

1 tablespoon canola oil

1 teaspoon minced garlic

1 teaspoon minced ginger

3 tablespoons red wine vinegar

1 teaspoon sugar

½

teaspoon salt

¼

teaspoon ground black pepper

2 teaspoon roasted sesame oil

¼

cup chopped scallions, green and white parts

In a large pot of boiling water, cook the broccoli for 1 minute. Using a slotted spoon, transfer the broccoli to a colander and place under cold running water until the florets are chilled. Drain well and transfer the broccoli to a mixing bowl.

Add the pasta to the boiling water and cook according to package directions until it is al dente. Drain the pasta in the colander, rinse under cold running water, and drain well. Add the pasta to the broccoli. Add the red pepper to the pasta and broccoli.

Heat the oil in a small saucepan or skillet over medium-high heat. Add the garlic and ginger and swirl the pan until they are fragrant, about 30 seconds. Add the vinegar, sugar, salt and pepper and cook until the vinegar boils, 1 minute. Off the heat, add the sesame oil, swirling to blend, then pour the hot dressing over the pasta and vegetables. Using a fork, toss to combine the salad and dressing. Add the scallions and serve the pasta salad immediately, or cover and refrigerate for up to 24 hours.

Serves four.

@Recipe nutrition:Nutrition values per serving: 240 calories, 7 g fat (0 saturated), 37 g carbohydrate, 3 g fiber, 7 g protein, 310 mg sodium.