Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
532
Calories
17g
Protein
17g
Fat
81g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb. cooked pasta, such as fusilli, penne or shells
- 1 medium red bell pepper, julienned
- 1 medium green bell pepper, julienned
- 1 small red onion, diced
- 1 medium zucchini, diced and blanched
- 2 cups broccoli florets, blanched
- Miso Dressing
- 1 to 2 Tbs. vegetable oil
- 8 scallions (white and light green parts), thinly sliced
- 2 medium cloves garlic, minced
- 1/4 cup mellow miso
- 1 to 1 1/4 cups vegetable broth, heated
- 1/4 cup chopped fresh parsley
- 1/4 tsp. red pepper flakes
- =
Directions
1
In large bowl, combine pasta, bell peppers, onion, zucchini and broccoli.
2
Make dressing: In medium skillet, heat oil over medium heat. Add scallions and garlic and cook, stirring often, until softened, about 1 minute. Stir in miso. Gradually stir in broth. When miso and broth are well blended, stir in parsley and red pepper flakes. Pour miso dressing over pasta mixture and serve.
Recipe sourced from
fandom