Categories: Pasta, Vegetarian, Low-cal, Sauces 
      Yield: 4 servings 
  
      2 tb Safflower oil                       8    Scallions; finely chopped 
      2    Garlic cloves; minced             1/4 c  Miso 
    1/4 c  Sliced shittake mushrooms           1 c  Vegetable stock 
    1/2 c  Zucchini, sliced                    4 tb Fresh chopped parsley 
    1/2 c  Eggplant, sliced                    1 lb Cooked linguine 
    1/2 c  Yellow pepper, sliced           
  
  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