Pasta Primavera With Miso Dressing
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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

1 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. 2 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.

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.