| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Pasta, Vegetarian, Low-cal, Sauces |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Safflower oil |
| 2 |
|
Garlic cloves; minced |
| 1/4 |
c |
Sliced shittake mushrooms |
| 1/2 |
c |
Zucchini, sliced |
| 1/2 |
c |
Eggplant, sliced |
| 1/2 |
c |
Yellow pepper, sliced |
| 8 |
|
Scallions; finely chopped |
| 1/4 |
c |
Miso |
| 1 |
c |
Vegetable stock |
| 4 |
tb |
Fresh chopped parsley |
| 1 |
lb |
Cooked linguine |
INSTRUCTIONS
In a large saucepan, heat oil over medium heat. Add veggies and garlic and
saute for about 3 minutes. Transfer to bowl. Add miso. Slowly add stock
while stirring well. Add parsley, veggies and pasta. Toss and serve. Add
more liquid if too thick.
From Bruce Jacobs, Head Chef of Bristol Farms Typed for you by Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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