Peanut Szechuan Pasta

• 8 ounces spaghetti or 8 ounces linguine
• 2 cups broccoli florets or 1 (10 ounce) package frozen broccoli florets
• 13 cup natural chunky peanut butter or 13 cup smooth peanut butter
• 12 cup hot vegetable stock or 12 cup water
• 1 teaspoon soy sauce
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons oil
• 2 garlic cloves, minced
• 12 teaspoon dry crushed red pepper, more to taste

1. Bring a large pot water to boil; cook pasta until al dente.
2. Steam broccoli florets or cook according to package directions if using frozen.
3. In a medium-size mixing bowl, whisk together peanut butter and stock until smooth.
4. Stir in remaining ingredients.
5. Drain pasta well.
6. Pour dressing over pasta; toss to coat well.
7. Add broccoli and toss again.

linguine, broccoli florets, natural chunky peanut butter, water, soy sauce, rice vinegar, oil, garlic, red pepper

Taken from www.food.com/recipe/peanut-szechuan-pasta-45659 (may not work)