ZENB Cavatappi with Red Miso and Eggplant
PREP TIME 17 minutes
COOK TIME 18 minutes
TOTAL TIME 35
Serving Size: 459g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Cavatappi Pasta
ZENB Cavatappi Pasta with Red Miso and Eggplant is tangy and salty dish that will tickle anyone's palate. This dish is low in calories, a good source of fiber, and low in fat.
- 1 box (8 ounces) ZENB Cavatappi made from 100% Yellow Peas
- 2 teaspoons olive oil
- 1 Chinese eggplant, cut into 1-inch pieces
- 8 ounces broccolini, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon red miso paste
- 2 cups jarred low-sodium marinara sauce
- 2 green onions, thinly sliced
- 2 teaspoons sesame seeds, toasted
Cook ZENB Pasta as directed on package. Reserve 1/4 cup of pasta cooking water; drain.2.
Heat oil in large skillet on medium heat. Add eggplant; cook 3-5 minutes until light golden-brown. Stir in broccolini; cook 3-4 minutes, stirring occasionally, until crisp-tender. Add miso paste and garlic. Cook 30 seconds while stirring constantly.3.
Stir in marinara sauce and reserved pasta water; simmer 3-4 minutes until heated through. Add pasta. Cook 1-2 minutes while mixing gently. Top with green onion and sesame seeds before serving.
Red miso is an aged Japanese soybean paste. Miso is available at well-stocked grocery stores, Asian markets or online. A tablespoon of miso can boost the flavor of hearty soups, stews, or braised meat dishes.
Chinese eggplants are slender with thin skins. The flesh is less bitter than common globe eggplants and do not require salting prior to use.
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