| Adzukis With Pasta And Broccoli
8 ounces of spiral pasta (rotini or rotelle)
1 tablespoon of light olive oil
1 large onion, quartered, and thinly sliced
2 garlic cloves, minced
1 medium bunch broccoli, cut bite size
2 large ripe tomatoes, diced
2 - 2 1/2 cups of cooked adzuki beans, from about 3/4 cup raw
1 teaspoon of freshly-grated ginger
2- 3 tablespoons of dark miso, or so to taste
1 tablespoon of cornstarch or arrowroot
1 cup of warm water
1 teaspoon of dark sesame oil |
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Cook the pasta according to package directions. When al dente, drain and set aside in a large serving dish. In the meantime, heat the oil in a large skillet; sauté the onion over medium heat until golden. Add the garlic and broccoli; sauté, covered, until the broccoli is bright green, about 2 minutes. Add the tomatoes, adzuki beans and ginger. Simmer over low heat for 10 minutes.
In a small bowl, stir together the miso, cornstarch or arrowroot and water until smooth. Pour into the skillet along with the sesame oil. Simmer gently until the liquid has thickened, about 10 minutes. Add sauce and broccoli mixture to pasta; toss gently to combine. Serve at once. This recipe yields 4 to 6 servings.
Formatted for MC7 08-01-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: In A Vegetarian Kitchen
Per Serving (excluding unknown items): 24 Calories; 1g Fat (31.9% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat.
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