Dairy-Free

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.

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.

Servings
6

Ingredients

  • 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

Miso dressing

  • 1 to 2 Tbs. vegetable oil
  • 8 scallions (white and light green parts), thinly sliced
  • 2 medium cloves garlic, minced
  • 1/4 cup mellow miso
  • 1 to 1 1/4 cups vegetable broth, heated
  • 1/4 cup chopped fresh parsley
  • 1/4 tsp. 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.