ROTINI AND VEGETABLES WITH TAHINI SAUCE

Rotini and Vegetables With Tahini Sauce image

Provided by Marian Burros

Categories dinner, lunch, pastas, main course, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

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
1/8 teaspoon salt, optional
Freshly ground black pepper to taste

Steps:

Boil water for pasta.
Meanwhile, if using whole baby carrots, cut in thirds and steam about 10 minutes before adding the broccoli.
If using whole broccoli, cut into florettes.
Put garlic through garlic press or mince, and combine in bowl with tahini, vinegar, cumin and water.
Add broccoli to carrots and continue to steam about 5 more minutes.
Cook pasta according to package directions.
When carrots and broccoli are cooked, drain and add to tahini mixture.
Wash, trim and thinly slice the scallions.
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.

Nutrition Facts : @context http, Calories 596, UnsaturatedFat 12 grams, Carbohydrate 94 grams, Fat 16 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 188 milligrams, Sugar 11 grams