8 ounces of spaghetti
4 tsps vege oil
2 tbs finely chopped scallions -white and light green parts only
3 cloves garlic, minced
1/2 lb shrimp, med or large
1 bunch broccoli,cut into florets
2 cups low-sodium vegetable broth
2 tbs cornstarch
2 tbs soy sauce
2 tsps sesame oil

8 ounces of spaghetti 4 tsp s vege oil 2 tbs finely chopped scallions -white and light green parts only 3 cloves garlic, minced 1/2 lb shrimp, med or large 1 bunch broccoli,cut into florets 2 cup s low-sodium vegetable broth 2 tbs cornstarch 2 tbs soy sauce 2 tsp s sesame oil

Cook pasta as directed. Drain and set aside.

Meanwhile, heat a large nonstick skillet over medium heat. Add 2 tsps oil, then add half the scallion and garlic. Stir fry for 1-2 minutes. Add the shrimp and stir fry for about 3-4 minutes. Remove the shrimp mixture to a plate.

Add the remaining 2 tsps of oil to the skillet. Add the remaining scallions and garlic. Stir fry for 1-2 minutes, then add the broccoli and cook, tossing to coat, 1-2 minutes. Add 1/2 cup of vegetable broth. Cover and cook until broccoli is tender, about 5-7 minutes.

Whisk the cornstarch and 2 tbs water in a bowl, then whisk in the remaining 1 1/2 cups vegetable 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. Add the pasta and toss to coat.