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Last year, when the sneak-peek movie clip featuring broccoli-topped pizza from Inside-Out was first released, my Italian friend sent the link to me, laughing as he quoted Anger:
“Congratulations San Francisco–you’ve ruined pizza!”
As it so happens, I love broccoli on anything–even pizza–and I stand my ground when I say that it makes a great, refreshing topping for one of my favorite homemade meals: Asian sesame pasta. Luckily, I recently learned that this same Italian friend buys Barilla pasta, which is exactly what I used in this recipe: Barilla Whole Grain Spaghetti, made from 100% whole wheat! And who am I to question a true Italian who knows his pasta, right?
It might not look like much, but trust me when I say that this 10-minute pasta recipe is just the right, light accompaniment to the nutty sesame oil and bright broccoli flavors in this dish. It’s certainly been a heaven-sent meal after swimming, which I’ve been trying to do 6-7 days a week so far this year–with success, I might add!–and the tangy vinaigrette has got to be one of my favorite flavors ever. To be honest, I’ve been cooking for two more often around here but, erm, this dish hasn’t made it to two mouths so far. Just one.
Might be mine.
So yeah, it’s pretty darn good!
If you’re looking for a fun, new way to spruce up the nutty taste of whole grain spaghetti, this dish is your Patronus. (Sorry, we just got back from a very late Harry Potter pub night…) Your calling. Your soulmate. Whatever the heck you want to call it, it’s YOURS.
You can even run your fingers down the glorious boxes in the pasta aisle as you prance by while you shop at Walmart, if you wish. Nobody will judge, especially not if you do the smart thing and nab this online Ibotta offer first (prudence and thriftiness! we love it):
So what are you waiting for? Get your noodles on!
What’s your favorite way to lighten up Barilla whole grain pasta?
- 1 head broccoli, washed and chopped
- 8 oz. Barilla whole grain spaghetti
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup white sugar
- 3 tablespoons sesame oil
- 1 tablespoon canola oil
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon chili oil
- 1/4 teaspoon salt
- 3 tablespoons toasted sesame seeds (optional)
- Bring a pot of water to a boil. Blanch broccoli, then drain and set aside.
- Bring a second, lightly salted pot of water to a boil. Cook spaghetti for 7-8 minutes, or until al dente. Drain and set aside.
- In a medium bowl, combine remaining ingredients. Pour over spaghetti and toss to coat completely. Top with broccoli and enjoy at room temperature or cold!