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Vegetable saute with miso sauce over linguine

Yield: 4 servings

Ingredients:

• 2 tb Safflower oil 8 Scallions; finely chopped
• 2 Garlic cloves; minced 1/4 c Miso
• 1/4 c Sliced shittake mushrooms 1 c Vegetable stock
• 1/2 c Zucchini sliced 4 tb Fresh chopped parsley
• 1/2 c Eggplant sliced 1 lb Cooked linguine
• 1/2 c Yellow pepper

Instructions:

sliced 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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