Pasta w/Szechwan Peanut Dressing

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.