logoLenore's Natural Cuisineheader
blue bar
HomeMeet LenoreCooking ClassesCookbooksShoppingArticlesRecipesLinks
spaghetti with
gingered broccoli

-excerpted from Lenore's Natural Cuisine cookbook

When visiting a friend, we decided to cook dinner together. What I found in her refrigerator were broccoli and leftover cooked spaghetti. This simple, but tasty dish came together quickly and has become a favorite of mine ever since.


1 pound semolina spaghetti
1 bunch broccoli, stems
   peeled and diagonally
   sliced, florets separated
1 tsp. toasted sesame oil

1 4-inch piece fresh ginger,
   peeled and cut into matchsticks
3 large garlic cloves, minced
1 TBS. shoyu, or more to taste


1. Fill a large stock pot with 5 quarts of water. Bring to a boil.
2. Cook spaghetti until al dente, according to package directions.
3. Gently pour cooked spaghetti into a colander in the sink. Rinse until cold. Leave in colander. 
4. Meanwhile, steam broccoli until barely fork-tender, about 2 minutes. Set aside.
5. In a large, nonstick skillet or wok, heat oil. Sauté ginger and garlic 1 minute.
6. Add spaghetti. Sauté until lightly golden, 3-5 minutes. Season with shoyu, to taste.
7. Add broccoli. Mix gently. Cover and heat through before serving, about 2 minutes.


*Substitute asparagus for broccoli.
*For extra pizzazz, add 1/4 teaspoon hot sesame oil to step #6.

cook's tips

*To prevent shoyu from burning, sprinkle it on the food rather than on the pan. 

more recipes

home | lenore | classes | books | shopping | articles | recipes | contact | links | news | site map

Send questions or comments to webmaster@lenoresnatural.com

© 2010 Lenore's Natural Cuisine. All rights reserved.