Pasta Primavera With Miso Dressing

Ingredients

1 pound cooked pasta such as fusilli

penne or shells

1 medium red bell pepper, julienned

1 medium green bell pepper, julienned

1 small red onion, diced

1 medium zucchini, diced and blanched

2 cups broccoli florets, blanched

1 tablespoon vegetable oil, up to 2

8 scallions, thinly sliced

(white and light green parts)

2 mediums garlic cloves, minced

1/4 cup mellow miso

1 cup vegetable broth, heated

cup up to 1 ¼

1/4 cup chopped fresh parsley

1/4 teaspoon red pepper flakes

Preparation

In large bowl, combine pasta, bell peppers, onion, zucchini and broccoli. Make dressing: In medium skillet, heat oil over medium heat. Add scallions and garlic and cook, stirring often, until softened, about 1 minute. Stir in miso.

Gradually stir in broth. When miso and broth are well blended, stir in parsley and red pepper flakes. Pour miso dressing over pasta mixture and serve.

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About

Miso adds an interesting and delicious flavor to this classic summer salad. To blanch zucchini and broccoli, add the cut vegetables to a pot of boiling water and cook for 1 to 2 minutes. Drain and then immediately rinse under cold running water to stop the cooking process. MEAL PLAN: Serve with a simple salad of canned pinto beans (rinsed and drained) and diced ripe tomatoes dressed in a low-fat balsamic vinaigrette dressing. Add some fresh bread or rolls to round our the meal.