Rotini and Vegetables With Tahini Sauce
Published July 20, 1993
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 ounces peeled baby carrots or 4 ounces carrot slices
16 ounces whole broccoli or 8 ounces broccoli florettes (ready-cut, 3 ½ 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 analysis per serving (2 servings)
94 grams carbs; 83 milligrams cholesterol; 595 calories; 5 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 11 grams fiber; 333 milligrams sodium; 24 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil water for pasta.
- Step 2
Meanwhile, if using whole baby carrots, cut in thirds and steam about 10 minutes before adding the broccoli.
- Step 3
If using whole broccoli, cut into florettes.
- Step 4
Put garlic through garlic press or mince, and combine in bowl with tahini, vinegar, cumin and water.
- Step 5
Add broccoli to carrots and continue to steam about 5 more minutes.
- Step 6
Cook pasta according to package directions.
- Step 7
When carrots and broccoli are cooked, drain and add to tahini mixture.
- Step 8
Wash, trim and thinly slice the scallions.
- Step 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.
Private Notes
Comments
The recipe's a little confusingly written, but the result is fairly tasty and versatile. Definitely needs more salt!
Very nice. I added two large cloves of garlic and a couple of teaspoons of fresh lemon juice to the tahini sauce and it made a big difference. Next time, I may add red pepper for a kick. Pulls together quickly and a nice dish for summer.