This dish is simply delish
☆ April 2, 2010
Perfect for a breezy, blue sky Spring day.
Spring in Wyoming: entire days spent outside in the sunshine, the first bluebirds zipping about… idyllic, really. It also means wild windstorms and April snow. The ground is white this morning, but earlier this week we enjoyed a string of perfect pastel days, and this is the perfect midday meal to enjoy on such a day.
And it’s so easy to make.
Prepare penne pasta.
My favorite gluten-free pasta is Tinkyada pasta.
Even the gluten eaters in my life like this pasta.
Fill a large pot with water, add a pinch of salt and a dollop of olive oil, and bring to a boil. Add pasta and cook al dente.
Rough chop raw broccoli into small pieces. Don’t shy away from the stems, they are delicious, too. Simply peel off the outer layer with a knife or carrot peeler and chop into bits.
Into a lidded jar, put:
1/4 cup sesame oil
2 Tablespoons tamari (wheat-free soy sauce)
2 teaspoons agave nectar
heaping 1/4 teaspoon ginger
dash cayenne pepper
Shake to thoroughly combine.
Taste, and adjust the ratios to your liking:
sesame oil = smooth
tamari = salty
agave = sweet
Put the broccoli in a bowl. Drain pasta and add to the bowl of broccoli. Stir to mix. The heat from the pasta will warm the broccoli but will not cook it. Pour on the dressing and toss again to coat everything. Sit in the sun, or in a sunny window, and eat!
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24 Responses to “This dish is simply delish”
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April 2nd, 2010 @ 8:13 am
Mmm, that does look good.
I do a similar dish with garlic, olive oil and dried chilli peppers, plus the broccoli. Sometimes I’ll add a couple of cherry tomatoes too.
Now I’m hungry, and it’s only 3.15pm here!!!
April 2nd, 2010 @ 8:39 am
Sounds awesome, and incredibly easy to make, will give it a try this weekend.
April 2nd, 2010 @ 9:02 am
If you want the broc a little more “cooked” chop it and put it in the collander. Then when you drain the pasta, the boiling pasta water poured over the broc will cook it a bit more.
April 2nd, 2010 @ 9:43 am
What– NO GARLIC?!?!
April 2nd, 2010 @ 10:27 am
Totally going to have to try that.
April 2nd, 2010 @ 10:36 am
[…] This dish is simply delish : HONEY ROCK DAWN […]
April 2nd, 2010 @ 11:18 am
My family does a similar dish too.
Cut broccoli as you’ve described. Put in plenty of water as for soup. Add olive oil, cloves of garlic on toothpicks so you can find them later, salt pepper, one tomato cut up and a bay leaf. Cook broccoli until almost tender, then add pasta and cook until pasta is done.
Broccoli and macaroni soup. We like to use elbow pasta.
This is best with the tender fresh broccoli to avoid the bitterness broccoli can sometimes have.
April 2nd, 2010 @ 11:27 am
Sounds yummy!
FYI – agave nectar has a much higher fructose content than high fructose corn syrup and is really not good for you at all, despite the “nectar” label and clever marketing. It is faaaaar from any kind of natural nectar.
Could we maybe use raw organic honey instead?
April 2nd, 2010 @ 12:21 pm
That looks absolutely wonderful!
April 2nd, 2010 @ 1:13 pm
I used to put oil in the pasta water. Not anymore. First, most of the oil floats on the top and gets drained with the water, a waste of oil. Second, some of the oil will coat the pasta, when the object is to have the sauce coat the pasta. Use lots of water, enough salt, have the water boiling, and stir after putting the pasta in the water. Cover the pot to make sure the water keeps boiling.
April 2nd, 2010 @ 5:51 pm
I’m also gluten intolerant, and so I appreciate the recommendation of a good GF pasta more than anything!
Thank you.
April 3rd, 2010 @ 3:31 am
yumz.
April 3rd, 2010 @ 8:32 am
i tried this last night also, i substituted the agave nectar with a splash of OJ. also went hog wild and added shrimp (for the non-vegans), cherry tomatoes sliced in half, and some spinach. WOW my tummy was happy~!
April 3rd, 2010 @ 11:44 am
YUM! This looks delish. I can’t wait to try it. Hubby is always on me about eating more veggies. He would be very proud of me for making and EATING this ;)
April 3rd, 2010 @ 6:03 pm
Hubby and I are having this with shrimp instead of the pasta for dinner tonight :)
April 4th, 2010 @ 9:56 am
Actually, agave has a lower glycemic count than honey and is very good for you.
April 4th, 2010 @ 11:26 am
I made this yesterday. I wanted something simple and spring-like.
Soooooo good! (Substituted honey for the agave nectar since I didn’t have any.) This morning I tossed some of the leftover pasta with asparagus quick sauteed in some of the leftover dressing. I usually use olive oil and scads of squeezed lemon or a shot of balsamic vinegar but it was so good this way.
Spring has SPRUNG!
April 4th, 2010 @ 8:53 pm
@ Sue http://www.living-foods.com/articles/agave.html
I started out thinking it was really good too. Sadly, it’s not. :(
April 6th, 2010 @ 8:34 am
Well ,wow everyone has their own likes and dislikes, I love to use sesame ,and lime juice together .but I will try this ,never know unless you try : ) will look forward to trying the recipe with the wild asparagus that will soon be popping up along the irragtion ditches here in wyo.
April 7th, 2010 @ 2:12 pm
This looks yummy!
I just want to say Thanks, Shreve…I read your book on gluten intolerance, and I believe you’ve turned me onto knowlege that is going to literally save my life.
If you haven’t seen it yet, I believe you might also like The Whole Life Nutrition Cookbook. I have info about it on my site:
http://barefootandbreathless.typepad.com/daily_adventures/
April 7th, 2010 @ 2:14 pm
Oops, sorry…this link will take you right there without having to search for it.
http://barefootandbreathless.typepad.com/naturopathy/2010/04/the-whole-life-nutrition-cookbook.html
April 12th, 2010 @ 12:27 am
hey thanks for a GF recipe. Sounds really good. I have a plethora of corn and rice noodles to eat before I can get any others and so will try it with those. Yeah I’m another Gluten intolerant reader.
BTW someone sent me a link this evening and I will pass it on to you. An Italian Doctor claims to have found the first Italian case of death from gluten intolerance in a female skeleton uncovered at an Ancient Roman site.
http://www.ansa.it/web/notizie/rubriche/english/2010/04/01/visualizza_new.html_1758823248.html
April 14th, 2010 @ 9:24 am
Thanks for the recipe. I made it last night for the hub and one of his pals. Replaced Agave with honey (since i cannot find agave here).
It was a hit.
April 14th, 2010 @ 5:56 pm
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