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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.

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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
serving

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

  1. In large bowl, combine pasta, bell peppers, onion, zucchini and broccoli.
  2. 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.

Nutrition Information

  • Serving Size 6 Servings
  • Calories 170
  • Carbohydrate Content 30 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 1 g
  • Protein Content 6 g
  • Saturated Fat Content 0 g
  • Sodium Content 451 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g