Vegetable Kimbap Pasta

Vegetable Kimbap Pasta is a delightful fusion dish that combines the traditional flavors of Korean kimbap with the comforting texture of pasta. Packed with vibrant vegetables and a savory sauce, it's a quick and nutritious meal perfect for any time of the day.

Ingredients

• Spaghetti - 150 grams
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Spinach - 100 grams, blanched
• Egg - 1 large, beaten
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste
• Black pepper - to taste
• Scallions - 2, chopped

Steps

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a pan, heat a little oil over medium heat and scramble the beaten egg until fully cooked. Remove from the pan and set aside.
3. In the same pan, add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the julienned carrot and cucumber to the pan, cooking for about 3-4 minutes until slightly softened.
5. Stir in the blanched spinach and cook for an additional 2 minutes.
6. Add the cooked spaghetti to the pan, followed by soy sauce, sesame oil, salt, and pepper. Toss everything together until well combined and heated through.
7. Serve the pasta in bowls, topped with scrambled egg, chopped scallions, and a sprinkle of toasted sesame seeds.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Provides a good source of protein from the egg and pasta.

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