2 tb Safflower oil
2 Garlic cloves; minced
1/4 c Sliced shittake mushrooms
1/2 c Zucchini, sliced
1/2 c Eggplant, sliced
1/2 c Yellow pepper, sliced
8 Scallions; finely chopped
1/4 c Miso
1 c Vegetable stock
4 tb Fresh chopped parsley
1 lb Cooked linguine
In a large saucepan, heat oil over medium heat. Add veggies and garlic and saute for about 3 minutes. Transfer to bowl. Add miso. Slowly add stock while stirring well. Add parsley, veggies and pasta. Toss and serve. Add more liquid if too thick. From Bruce Jacobs, Head Chef of Bristol Farms Typed for you by Karen Mintzias