GINGER BROCCOLI PASTA SALAD

• servings: Serves 2 to 3

Ingredients

2½ cups roughly chopped broccoli florets (see Pro Tip)

1 medium red bell pepper, diced

2 teaspoons olive oil (optional)

8 ounces uncooked pasta of choice

(gluten-free/quinoa/ bow ties)

2 tablespoons freshly squeezed lemon juice

½ teaspoon lemon zest

2 tablespoons tahini

1 teaspoon Dijon mustard

1 teaspoon apple juice or ½ teaspoon

100% maple syrup

1 teaspoon low-sodium tamari or soy sauce

1 teaspoon grated fresh ginger

Salt and freshly ground pepper, to taste (optional)

Directions

1. Preheat the oven to 400°P, Toss the broccoli and bell pepper with the olive oil and a pinch of salt and pepper until well coated. Place in a single layer on a large baking sheet and roast for 15 to 20 minutes, until the broccoli is lightly browned but still has a slightly crunchy texture, (If you want to roast the broccoli and pepper without oil, see the Pro Tip on page 78,)

2. While the broccoli is cooking, bring a large pot of water to a boil. Cook the pasta according to the package directions, then drain and set aside.

3. While the pasta is cooking, make the dressing. Whisk together the lemon juice, lemon zest, tahini, mustard, maple syrup, tamari, and ginger. Taste and adjust to preference, adding in more lemon juice for a brighter dressing, more ginger or more tahini

4. Toss together the crispy roasted broccoli, bell pepper, and pasta with the dressing.