Method

• Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and set aside. Toss with a teaspoon of oil to prevent sticking.
• Heat the remaining rice bran oil in a large wok or skillet over medium-high heat. Add onion and sauté 2–3 minutes until slightly soft.
• Stir-fry for about 30 seconds, just until fragrant—don’t let them burn!
• Add broccoli florets with a splash of water and cover briefly to lightly steam (2–3 minutes). Then add tomatoes, stirring for another minute until they start to soften slightly.
• Add baby spinach and stir until wilted.
• Add the cooked spiral pasta to the wok. Toss everything together so the pasta absorbs all those garlicky, gingery flavors.
• Add salt and pepper to taste. If you like, drizzle in a bit of soy sauce or squeeze some fresh lemon for brightness.
• Divide into four bowls. Garnish with a few extra spinach leaves or a sprinkle of toasted sesame seeds if you want to get fancy.