ZENB Cavatappi with Red Miso and Eggplant


PREP TIME 17 minutes

COOK TIME 18 minutes

TOTAL TIME 35 minutes

Nutrition Facts


Serving Size: 459g
Servings: 4

Calories: 360

Amount per Serving*% Daily Value
Total Fat7g9%
Saturated Fat0.5g3%
Trans Fat0g
Dietary Fiber13g46%
Total Sugar13g
Vitamin A 0%
Vitamin C 6%
Vitamin D 0mcg 0%
Calcium 121mg 10%
Iron 5mg 30%
Potassium 1034mg 20%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


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.


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.


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.

Tasty Tips

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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