Valerie Martin
Total Time
20 Mins
Makes 4 servings

Jennifer Stein Barker especially likes the flavor of whole-wheat pasta in this Indonesian-inspired vegetarian entrée. Prep and Cook Time: about 20 minutes.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Ratings & Reviews

pammerc's Review

June 01, 2012
Not terrible, but blah. I think it might be better with a long pasta like linguine, instead of rigatoni.

Charmedseed's Review

July 06, 2011
This recipe was okay, definitely needs a little more flavor! I also added in chicken that I stir fried along with the garlic and ginger. Maybe a little more of each of those would bring out the flavor in this dish!

MeghanMarie's Review

January 30, 2010
Unfortunately I have to say this dish was pretty bland. I used lite coconut milk, tahini, and soy sauce. The hot sauce and lime juice at the end certainly helped add flavor, but not enough for me to make it again...