Cabbage and Karasumi Pasta
The saltiness of the karasumi is very strong, so there is no need to add salt to the ingredients. Sometimes you can adjust the saltiness with water.
How to make it
1
Cut the cabbage into bite-sized pieces, and cut the zucchini into half a month, 1cm wide.
2
Boil the spaghetti in al dente (a chewy condition).
3
Boil the broccoli, divided into florets, along with the spaghetti, softly until it loses its shape.
4
While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.
5
Add the zucchini and cabbage and stir-fry, add the spaghetti boiling soup (about 100ml) and parsley (1 tsp), cover and heat until the cabbage is soft.
6
Add the boiled spaghetti to a frying pan, add broccoli, olive oil (1 tablespoon), and shaving (half) and stir-fry.
7
Place it on a plate and sprinkle the remaining karasumi and parsley to finish.
Materials 1 person
-
- cabbage
- 110g
-
- zucchini
- 40g
-
- broccoli
- 30g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Mince parsley
- 2 tsp
-
- Karasumi Powder
- 12g
-
[A]
- garlic
- 1 piece
-
- Red chili pepper
- 1 bottle
-
-
Olive Oil
Ardoino Extra Virgin
- 2 tbsp
-
Olive Oil
-
[Boil spaghetti]
- Spaghettidi Czech No.10 Federini used
- 80g
-
- Used in boiling water
- 3000ml
-
- 1% salt content of salted
- 30g
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