Pasta with Szechwan Peanut Dressing

Pasta with Szechwan Peanut Dressing


  • 8 ounces linguine
  • 2 cups broccoli florets
  • 1/3 cup peanut butter
  • 1/2 cup hot vegetable stock or water
  • 1 teaspoon soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons safflower oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dry crushed red pepper or more
  • 2 cups cherry tomatoes


Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a med mixing bowl, whisk together peanut butter and stock or water until smooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccoli and tomatoes; toss again. Garnish with chopped scallions. 4 to 6 Servings VARIATIONS: Use as a warm or cold topping on steamed vegetables, such as green beans, broccoli, or cauliflower.

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