Pasta Primavera with Miso Dressing
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.
1 lb. 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
Ingredient Set Name:
1 to 2 Tbs. vegetable oil
8 scallions (white and light green parts), thinly sliced
2 medium cloves garlic, minced
¼ cup mellow miso
1 to 1 ¼ cups vegetable broth, heated
¼ cup chopped fresh parsley
¼ tsp. red pepper flakes
- 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.