Ingredients
4 cups chopped broccoli stems & flowerets
1 tablespoon minced garlic
½ cup chopped onion
½ cup chopped spring onion
2 cups sliced mushrooms
½ cup chopped olives
2 tablespoons sesame oil
1 teaspoon dried basil
1½ tablespoons chopped parsley
1 teaspoon oregano
½ cup gomashio
1 package whole-wheat spaghetti

Methodology
Slice flowerets off into small pieces. Chop broccoli stems into small pieces. Cut the rest of the vegetables into thin rounds or diced. Heat skillet. Add oil & sauté garlic until harsh smell disappears. Add the onions & fry until transparent, add the mushrooms, olives, herbs & salt. Then add a few spoons of water, cover & simmer 10 minutes. Meanwhile bring a pot of water to a boil. Drop in noodles, & bring to a boil. Add cold water to stop the boiling, & repeat 3 times. Then taste & either remove from heat or continue cooking until desired consistency is reached. (The noodles should be firm but cooked). Drain & mix into broccoli dish. Sprinkle with gomashio & serve.