ZENB Cavatappi with Red Miso and Eggplant

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.

• 8 ounces ZENB Yellow Pea Cavatappi Pasta, uncooked
• 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

INSTRUCTIONS

1.

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.