Pasta Primavera With Miso Dressing

1 lb cooked pasta, such as fusilli, penne or shells
1 medium red bell pepper, julienned
1 medium green bell pepper, julienned
1 medium zucchini, diced and blanched
2 cups chopped broccoli, blanched

Miso Dressing
1-2 Tbs olive oil
8 scallions (white and light green parts), thinly sliced
2 cloves garlic, minced
1/4 cup mellow miso
1 cup vegetable broth
1/4 cup chopped fresh parsley
1/4 tsp red pepper flakes

1) In large bowl, combine pasta, bell peppers, zucchini and broccoli.
2) Make dressing: In medium skillet, heat oil over medium heat. Add scallions and garlic and cook, stirring often, until softened, about 1 minute. Stir in miso. Gradually stir in broth. When miso and broth are well blended, stir in parsley and red pepper flakes. Pour miso dressing over pasta mixture and serve.

Review: I think I tossed in too many red pepper flakes. But I liked the extra spice. This was a great take on "primavera." It was yummy and hearty, but still had a lightness to it that I really liked. Plus, it used up some of the miso leftover in the fridge. Yay.