| 8 oz spiral pasta (rotini or rotelle) | | 1 12 tbl light olive oil | | 1 lrg onion quartered, and | | thinly sliced | | 2 x garlic cloves minced | | 1 med bunch broccoli cut bite size | | 2 lrg ripe tomatoes diced | | 2 cup cooked adzuki beans - (to 2 1/2) | | (from about 3/4 cup raw) | | 1 tsp freshly-grated ginger | | 2 tbl dark miso - (to 3) or to taste | | 1 1/2 tbl cornstarch or arrowroot | | 1 cup warm water | | 1 tsp dark sesame oil |
| | 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 ; saute the onion over medium heat until golden. Add the garlic and broccoli ; saute, 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. |
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