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!
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
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.