Summer Zucchini-guine with Miso
Pasta: one round zucchini spiral-sliced in a saladacco to make wide noodles. I have recently started using the round zucchinis as they make thicker strips then the long squash, and I love a nice pappardelle noodle.
Sauce:
- Bring water nearly to a boil (this will be the quantity of your sauce so use as much or as little water as you want. Remember also that the zucchini will expel water unless you salt and drain it prior to mixing in with the sauce).
- When the water has cooled a touch, mix in with 1/2 T of white miso. Let sit while you prepare your veggies.
- Cut up your veggies. I chose thinly sliced yellow onion (1/4 of an onion), freshly shelled peas (my first time eating raw peas - yum yum and yum! be sure they are not old- you will know because old peas' skins come off and the peas split- as old peas are bitter), thinly sliced radishes (about 6), green onion (2 bunches), 1/2 green pepper. You can see I was gravitating towards bitter and spicy veggies... I will add tomato next time.
- Back to your miso: cut up ginger (I did 2 T) and add together with sesame oil (few squirts) to miso. I also added a touch of agave, but next time I will use lucuma as I prefer the taste, and the powder will help to thicken the sauce. Whisk it up!
- To serve, I put the veggies on the bottom of the bowl, then added the noodles, then poured the sauce over the top. Stirred it up, and ate it with a smile.
Any comments or thoughts, please share. And enjoy!
