Imagine twirling pasta that's been coated in a rich, savory Korean-inspired sauce, paired with barely sautéed zucchini and topped with a perfectly cooked sunny-side-up egg. This Zucchini Pasta is the perfect balance of fresh vegetables, silky noodles, and a touch of heat that brings the dish to life. The soy-based sauce, combined with sesame oil, garlic, and a hint of gochugaru (Korean red pepper flakes), makes each bite an exciting fusion of Italian and Korean flavors. This is a quick, nutritious recipe that showcases zucchini in the best way possible—lightly cooked to keep its texture while complementing the warmth of the pasta and sauce.
Zucchini pasta may sound like a lighter, more
straightforward take on a noodle dish, but this recipe adds a twist with a
zesty Korean-inspired sauce that takes it to a whole new level. Zucchini, with
its high water content, low-calorie profile, and high fiber, keeps you feeling
light and refreshed after a meal. The addition of gochugaru adds a subtle kick
that not only enhances flavor but also brings a touch of Korean tradition into
the dish. This unique fusion is a satisfying yet light meal, perfect for a summer
day when you want comfort without the heaviness. To make it even better, the
dish is topped with a sunny-side-up egg, adding creaminess and flavor to every
bite. Give it a try, and taste a bit of Korea with every twirl of your fork!
Recipe: Savory Soy Sauce Zucchini Pasta
Servings: 4
Ingredients:
- Pasta:
4 servings of angel hair pasta (about 400g / 14 oz)
- Zucchini:
2 medium-sized zucchini, julienned
- Eggs:
4 large eggs (for sunny-side-up)
- Olive
oil: 2 tbsp (for cooking zucchini and eggs)
Sauce:
- Soy
sauce: 4 tbsp (60 ml)
- Sugar:
3 tbsp (45 g)
- Vinegar:
1 tbsp (15 ml)
- Minced
garlic: 1 tbsp (15 g)
- Sesame
oil: 2 tbsp (30 ml)
- Sesame
seeds (ground): 1 tbsp (15 g)
- Black
pepper: ¼ tsp (1 g)
- Korean
red pepper flakes (gochugaru): 1 tbsp (8 g)
Instructions:
- Cook
the pasta: Bring a large pot of water to a boil, add a pinch of salt,
and cook the angel hair pasta for 4-5 minutes, or until al dente. Drain
and set aside.
- Prepare
the sauce: In a mixing bowl, combine the soy sauce, sugar, vinegar,
minced garlic, sesame oil, ground sesame seeds, black pepper, and
gochugaru. Mix well until the sugar dissolves.
- Cook
the zucchini: Heat 1 tablespoon of olive oil in a large skillet over
medium heat (about 180°C / 350°F). Add the julienned zucchini and cook for
1-2 minutes, just until softened. Season lightly with salt and pepper,
then remove from heat.
- Cook
the eggs: In the same skillet, add a bit more olive oil if needed and
cook the eggs sunny-side-up. The whites should be set, but the yolks
should remain runny for the best texture.
- Combine
the pasta and sauce: In a large bowl, toss the cooked pasta with the
sauce until well-coated.
- Assemble
the dish: Divide the pasta into serving bowls, arrange the sautéed
zucchini on top, and finish each plate with a sunny-side-up egg.
Tips for the Dish
- Substitutions:
For a gluten-free option, substitute the angel hair pasta with gluten-free
spaghetti or zucchini noodles. For a vegan version, replace the egg with
tofu scrambled with black salt for a similar flavor.
- Make
Ahead: The sauce can be made in advance and stored in the refrigerator
for up to a week, making this a great meal-prep recipe.
- Ingredient
Tips: Fresh zucchini is key for texture; choose firm, medium-sized
zucchini without blemishes. Gochugaru can be adjusted to your spice
preference.
Wrap-Up
If you’re looking for a new pasta experience, this Zucchini
Pasta with Korean-inspired flavors might just become your favorite twist on a
classic. The blend of Asian spices, fresh zucchini, and a golden egg creates a
memorable, satisfying meal that’s both healthy and full of bold flavors. Try it
out, and don't forget to share your thoughts and photos in the comments—I'd
love to see your take on this fusion pasta!
Keywords: Zucchini pasta, Korean zucchini pasta, easy pasta recipe, Korean fusion recipe,
키워드: 고추가루 파스타, 애호박 파스타,
간단한 파스타, 애호박 요리,
한국식 파스타.
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