I was very anxious that our third attempt at a new meal this week was not going to turn out well. Monday and Tuesday were such successes that Wednesday had to stink. I got a late start because I went to a late spinning class (but SO glad I did). Ryan was a little busy, so I was pretty much on my own cooking this one. Then I realized we were out of soy sauce so we substituted some teriyaki stir fry sauce. To my surprise, it was pretty yummy!

Sesame Broccoli Pasta

_pageAD.getCmAd(142, 70, “article”, “text”).writePrep and Cook Time: about 20 minutes.

Yield: Makes 4 servings


  • 1 pound broccoli crowns
  • 8 ounces dried regular or whole-wheat rigatoni pasta
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon peanut or other vegetable oil
  • 2/3 cup canned coconut milk
  • 1/4 cup tahini (sesame paste) or old fashioned-style peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • Hot sauce
  • Lime wedges
  • Salt


1. Rinse broccoli. Trim off leaves and stem ends. Cut crowns into 1- to 1 1/2-inch florets, and thinly slice stalks crosswise.

2. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, uncovered, stirring occasionally, until barely tender to bite, 7 to 10 minutes.

3. Meanwhile, in an 11- to 12-inch frying pan over medium-low heat, stir garlic, ginger, and cumin in peanut oil until garlic is soft, 3 to 5 minutes. Increase heat to medium. Add broccoli and 1/4 cup water. Cover and cook just until broccoli is tender-crisp to bite, about 2 minutes.

4. In a small bowl, mix coconut milk, tahini, soy sauce, and sesame oil. Add to broccoli mixture; stir often just until simmering.

5. Drain pasta and return to pan. Gently stir in broccoli mixture. Spoon into a serving bowl. Serve with hot sauce, lime wedges, and salt to add to taste.

Jennifer Stein Barker, Canyon City, OR, Sunset, MAY 2005

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