SERVES 4

This smooth sauce has lots of flavor and a beautiful green color. It can be served as the main dish in a vegetarian meal, or as a side dish with any grilled meat.

1 bunch broccoli

2 tablespoons olive oil 4 cloves garlic, minced

1 cup Vegetable Broth (page 119)

12 ounces linguine pasta

½ cup plain yogurt

1 tablespoon lemon juice

½ teaspoon salt

⅛ teaspoon cayenne pepper

½ cup grated Parmesan cheese

1. Bring a large pot of salted water to a boil. Meanwhile, cut florets from broccoli. Cut stems into 2” pieces and peel. Chop stems. In large skillet, heat olive oil over medium heat. Add broccoli and garlic; stir-fry until broccoli is bright green, about 4 to 5 minutes. Add Broth, bring to a simmer, cover pan, and cook for 3 to 5 minutes until broccoli is tender.

2. Add pasta to boiling water. In food processor, combine all of the broccoli mixture with yogurt, lemon juice, salt, and pepper and blend until smooth.

3. When pasta is done, drain, reserving ¼ cup pasta water. Return pasta to pot. Add broccoli mixture and enough reserved pasta water to make a sauce; toss together over medium heat for 2 minutes. Serve with Parmesan cheese.

Freezing Pasta Sauces

Most pasta sauces—but not those that are cream-based, like Three-Cheese Pasta Sauce (page 220)—will freeze very well. Pour into a hard-sided container, leaving about 1” of room, or head space, at the top. Seal the container, label, and freeze up to 4 months. To thaw, place frozen block of sauce in a saucepan and heat over very low heat.