For spaghetti: Bring 4 quarts of water to a rapid boil. If desired, add 2 teaspoons salt. Gradually add spaghetti to boiling water. Stir gently and return to a rapid boil. Cook uncovered, stirring occasionally for 9 to 11 minutes, or until desired degree of tenderness is reached. Drain; set aside.
This dish combines kimchi, a mixture of pickled and fermented vegetables, and spaghetti for a Korean-American meal.
Servings and Ingredients
|1 (16-oz.) pkg. Hy-Vee spaghetti|
|2 tbsp. Hy-Vee vegetable oil|
|5 green onions, thinly sliced, plus additional for garnish|
|4 clove(s) garlic, minced|
|1 tsp. refrigerated ginger paste|
|¼ c. Hy-Vee vegetable cooking stock|
|1 tbsp. gochujang Korean chili sauce|
|1 tbsp. Hy-Vee less-sodium soy sauce|
|1 (14-oz.) jar mild kimchi, undrained|
|1 (14-oz.) pkg. frozen Hy-Vee Italian style meatballs|
|½ (16-oz.) container baby spinach|
|Hy-Vee crushed red pepper, for garnish|
Things To Grab
- Large pot
- Dutch oven
Heat vegetable oil in a large Dutch oven over medium heat. Add 5 green onions, garlic, and ginger paste. Cook for 3 minutes or until softened, stirring frequently.
Stir in vegetable stock, gochujang, and soy sauce. Add kimchi; simmer for 5 minutes. Add frozen meatballs; cook for 3 to 5 minutes or until meatballs reach 165 degrees, stirring frequently.
Stir in spaghetti and spinach. Cook 2 minutes or until spinach is wilted. Garnish with additional green onions and crushed red pepper, if desired.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 40mg
- Sodium: 920mg
- Total Carbohydrates: 68g
- Protein: 23g