Alternatives for wheat pasta have become increasingly popular due to gluten and wheat sensitivities. Brown-rice spaghetti provides the health benefits of whole grains and still delivers on the satisfying taste of white pasta. This dish is so delicious and simple to put together. You can also find the recipe in our first book, Diet for the MIND.
Laura Morris CPT and Jennifer Ventrelle RD
5
10 minutes
20 minutes
Dinner/Lunch
1 pound brown rice spaghetti
3/4 cup almond butter
2/3 cup low-sodium soy sauce or tamari sauce
juice of 2 limes
2 tablespoons grated fresh ginger
2 tablespoons extra virgin olive oil
4 cups small broccoli florets
1 cup water
Bring a large pot of water to a boil over high heat. Add the spaghetti and cook for 6-8 minutes, or until the pasta is mostly cooked and still has a slight bite. Immediately drain and rinse under cold water for 2 minutes to stop the cooking process and to prevent the noodles from sticking together.
In a medium bowl, whisk together all the sauce ingredients.
Heat the EVOO in a large saute pan or wok over medium heat. Add the broccoli florets and saute to 5 minutes. Add the water and cover to steam the broccoli until it is bright green and has a slight bite, about 4-6 minutes. Add the noodles and sauce to the pan and stir to combine. Lower heat to low and cook for 2 minutes to heat through.
