Ingredients:
8 ounces spaghetti or 8 ounces linguine
2 cups broccoli florets or 1 (10 ounce) packages frozen broccoli florets
1/3 cup natural chunky peanut butter or 1/3 cup smooth peanut butter
1/2 cup hot vegetable stock or 1/2 cup water
1 teaspoon soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons oil
2 garlic cloves, minced
1/2 teaspoon dry crushed red pepper, more to taste
Directions:
Bring a large pot water to boil; cook pasta until al dente.
Steam broccoli florets or cook according to package directions if using frozen.
In a medium-size mixing bowl, whisk together peanut butter and stock until smooth.
Stir in remaining ingredients.
Drain pasta well.
Pour dressing over pasta; toss to coat well.
Add broccoli and toss again.
Servings: 4-6
Time preparation: 20 min.
Time total: 30 min.