SPICY TAHINI PASTA

Kosher salt

6 ounces dried, thick spaghetti, preferably whole-grain or soba noodles

2 cloves garlic

1 medium carrot

1 small onion

1/2 lemon

1/2 cup tahini

1/2 cup low-fat milk (may substitute

nondairy milk)

1/2 to 1 teaspoon crushed red pepper

flakes

4 ounces frozen peas

1/4 teaspoon freshly ground black

pepper

Water (optional)

1/2-ounce piece Parmigiano-Reggiano cheese

Sturdy salad greens, for serving Bring a pot of water to a boil over medium-high heat. Add a generous pinch of salt and the pasta; cook according to the package directions. Drain.

Meanwhile, cut the garlic into very thin

slices. Scrub the carrot well, then cut into matchsticks. Cut the onion in half, then into 1/2-inch wide half moons. Blend the juice of the lemon half, the tahini and milk in a blender, until smooth.

Grease a medium nonstick skillet or saute pan with cooking oil spray and place it over medium heat. Add the garlic and cook for 2 minutes, stirring, then add the onion and crushed red pepper flakes (to taste). Cook for about 5 minutes, until softened.

Pour in the puree, add the peas and stir to incorporate. Cook for about 8 minutes or until the peas have warmed through, then add the drained noodles, carrot matchsticks and black pepper. If the sauce seems too thick, add up to 1/4 cup of water. Toss to incorporate, then remove from the heat. Taste for spiciness; add some or all the remaining crushed red pepper flakes.

Use a Microplane zester to grate the cheese over the pasta. Divide between bowls; top each portion with a handful of salad greens. Makes 2 servings.

Based on recipe from HealthyLittleVittles.com.