Ingredients

• Kosher salt
• 8 ounces whole-wheat spaghetti
• 4 teaspoons vegetable oil
• 2 tablespoons finely chopped scallions (white and light green parts only)
• 2 tablespoons minced peeled ginger
• 3 cloves garlic, minced
• 1 pound medium shrimp, peeled and deveined
• 1 bunch broccoli, cut into florets, stems peeled and thinly sliced
• 2 cups low-sodium mushroom or vegetable broth
• 1 tablespoon cornstarch
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons toasted sesame oil

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and transfer to a large bowl.
2. Meanwhile, heat a large nonstick skillet over medium heat. Add 2 teaspoons vegetable oil, then add half each of the scallions, ginger and garlic; stir-fry until the scallions are wilted, 1 to 2 minutes. Add the shrimp and stir-fry until just cooked through, about 5 minutes. Transfer the shrimp mixture to a plate using a slotted spoon.
3. Add the remaining 2 teaspoons vegetable oil to the skillet. Add the remaining scallions, ginger and garlic; stir-fry 1 to 2 minutes, then add the broccoli and cook, tossing to coat, 1 to 2 more minutes. Add 1/2 cup broth. Cover and cook until the broccoli is just tender, 5 to 7 minutes.
4. Whisk the cornstarch and 1 tablespoon water in a bowl, then whisk in the remaining 1 1/2 cups broth, the soy sauce and sesame oil. Return the shrimp to the skillet; add the broth mixture. Bring to a simmer and cook, stirring, until thickened, 1 to 2 minutes. Add the pasta and toss to coat.
5. Photograph by Charles Masters