Rotini and Vegetables With Tahini Sauce

Ingredients

• 4 ounces peeled baby carrots or 4 ounces carrot slices
• 16 ounces whole broccoli or 8 ounces broccoli florettes (ready-cut, 3 1/2 to 4 cups)
• 1 clove garlic
• 3 tablespoons toasted sesame tahini
• 3 tablespoons balsamic vinegar
• 1 teaspoon ground cumin
• 6 tablespoons water
• 8 ounces fresh rotini or other small pasta
• 3 scallions
• ⅛ teaspoon salt, optional
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    689 calories; 15 grams fat; 2 grams saturated fat; 4 grams monounsaturated fat; 6 grams polyunsaturated fat; 116 grams carbohydrates; 13 grams dietary fiber; 13 grams sugars; 26 grams protein; 304 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 servings

Preparation

1. Boil water for pasta.
2. Meanwhile, if using whole baby carrots, cut in thirds and steam about 10 minutes before adding the broccoli.
3. If using whole broccoli, cut into florettes.
4. Put garlic through garlic press or mince, and combine in bowl with tahini, vinegar, cumin and water.
5. Add broccoli to carrots and continue to steam about 5 more minutes.
6. Cook pasta according to package directions.
7. When carrots and broccoli are cooked, drain and add to tahini mixture.
8. Wash, trim and thinly slice the scallions.
9. When pasta is cooked, drain and stir into the vegetables. Stir in scallions. Season with salt and pepper. If mixture is too thick, add more water.

20 minutes