8 ounces pasta (preferably linguine)
2 cups broccoli florets
Szechwan Peanut Dressing: — (makes 3/4 cup) 1/3 cup peanut butter — smooth or crunchy
1/2 cup hot vegetable stock or water
1 teaspoon soy sauce
2 tablespoons rice vinegar
2 tablespoons safflower oil
2 cloves garlic — minced
1/2 teaspoon dry crushed red pepper
2 cups cherry tomatoes
scallion — chopped, optional
Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a medium mixing bowl, whisk together peanut butter and stock or water until smoooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccolli and tomatoes; toss again. Garnish with chopped scallions.
Variations: Add more red pepper to taste. Try Szechwan Peanut Dressing as a warm topping on steamed vegetables, especially on green beans, broccoli, or cauliflower. Make extra dressing to refrigerate and serve later on chilled steamed green beans or broccoli.