Meyer Lemon & Tahini Spaghetti

Ingredients:

• 5 oz spaghetti
• 1 cup broccoli florets
• 2 tbsp tahini oil
• 1 garlic, minced
• 1/2 tsp red pepper flakes
• 1 heaping tbsp tahini
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 meyer lemon, juiced
• 1/4 cup vegetable broth.
• 1 sprig fresh thyme

Garnish: 1 tbsp flat leaf parsley, finely chopped.

Directions:

1. Cook spaghetti (al-dente) in hot boiling & salted water as per manufacturer’s instruction.
2. Add broccoli florets in a colander. Drain spaghetti over broccoli florets to steam. Set aside.
3. Heat a medium non-stick skillet on low. Once the pan is heated, add tahini oil.
4. Sprinkle in minced garlic and red pepper flakes. Fry on very low heat until perfumed.
5. Add spaghetti, steamed broccoli florets, salt, black pepper & tahini. Stir to combine.
6. Increase heat to medium, drizzle some meyer lemon juice and vegetable broth. Cook for 1 minute and sprinkle some fresh thyme just before plating.
7. Remove from heat and serve immediately with some meyer lemon wedges and finely chopped flat leaf parsley.