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Vegetable saute with miso sauce over linguine

Yield: 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

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