Angel Hair with Broccoli, Lemon, and Sesame Sauce

By Anne545

Adapted from a recipe calling for chickpea miso (instead of sesame sauce), which I did not have. Although the original was a vegan recipe, it could be served as a side dish, or with chicken added.

The contrasting flavors and textures in this dish are bright and satisfying.

Meal Plan: Try this with some whole wheat Italian bread and a salad of mixed greens, tomato and cucumber.

Ingredients

• 1 Tbsp. olive oil
• 3-4 cloves garlic, sliced
• 1 bunch broccoli, stalks sliced and florets reserved
• 1/2 red bell pepper, chopped
• 1 cup low-sodium vegetable broth
• 3 Tbsp. fresh lemon juice
• 1/4 cup chopped fresh basil
• 12 oz. angel hair pasta
• 2 Tbsp. sesame sauce (or tahini)
• 1/2 cup water or broth
• 1 1/2 tsp. flaxseed oil (optional)
• Soy Parmesan (optional)
• Red pepper flakes (optional)

Preparation

Step 1

In large pot, bring 4 quarts water to a boil.

Meanwhile, in large saucepan, heat oil over medium heat. Add garlic and cook, stirring often, until lightly browned, 30 seconds. Add broccoli stalks and cook, stirring often, until crisp-tender, 3 to 4 minutes. Add bell pepper and vegetable broth and cook, stirring occasionally, 2 minutes.
Add broccoli florets, lemon juice and basil. Cook until broccoli is tender, about 5 minutes.

Add pasta to boiling water, stirring to prevent sticking. Cook until pasta is just tender, about 2-3 minutes; drain well.

Stir sesame sauce and water or broth into broccoli mixture. Add pasta to pan and toss to mix. Remove pan from heat. Transfer to shallow serving bowl.

Season with salt and freshly ground pepper to taste. Drizzle flaxseed oil (if using) over pasta and sprinkle with soy Parmesan and pinch of red pepper flakes if using. Serve hot.