Pasta Primavera with Miso Dressing
Pasta Primavera was created in the 1970s by Sirio Maccioni, the owner of Le Cirque restaurant in New York City. It was originally made as a vegetarian dish to accommodate a famous opera singer who wanted a pasta dish with fresh vegetables.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 250 gram Pasta
- 200 gram Broccoli
- 150 gram Carrots
- 150 gram Bell peppers
- 100 gram Snap peas
- 100 gram Red onion
- 2 teaspoon Miso paste
- 2 teaspoon Soy sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 clove Garlic
- 1 teaspoon Ginger
- 50 gram Spring onions
- 1 teaspoon Toasted sesame seeds
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large pan, heat some oil and sauté the broccoli, carrots, bell peppers, snap peas, and red onion until tender.
- In a small bowl, whisk together miso paste, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
- Add the cooked pasta to the pan with the sautéed vegetables. Pour the miso dressing over the pasta and vegetables, and toss to combine.
- Let the flavors meld for a few minutes. Garnish with spring onions and toasted sesame seeds.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 55g19%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.