Japanese Style Pasta Primavera
Transform your weeknight dinner routine with this vibrant and flavor-packed Japanese Style Pasta Primavera! Blending the comfort of al dente spaghetti with the fresh crunch of julienned zucchini, red bell pepper, and tender shiitake mushrooms, this dish puts a unique Japanese twist on a classic Italian favorite. The savory sauce, made with soy sauce, mirin, rice vinegar, and a touch of sesame oil, delivers a perfect balance of umami and tang, while the addition of shelled edamame brings a protein boost. Finished with toasted sesame seeds and scallions for extra texture and aroma, this quick and easy recipe comes together in just 35 minutes, making it an ideal choice for busy weeknights or light entertaining. Perfectly satisfying and ideal for vegetarians, this Japanese-inspired pasta recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 300 grams spaghetti
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium onion, thinly sliced
- 150 grams shiitake mushrooms, sliced
- 1 medium zucchini, julienned
- 1 medium red bell pepper, julienned
- 100 grams edamame (shelled)
- 3 tablespoons soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 scallions, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet or wok, heat the olive oil over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant and softened, about 2-3 minutes.
Add the shiitake mushrooms, zucchini, and red bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Stir in the edamame and cook for another 2 minutes until heated through.
In a small bowl, mix together the soy sauce, mirin, rice vinegar, and sesame oil. Pour the sauce into the skillet with the vegetables, tossing to coat evenly.
Add the cooked spaghetti to the skillet and toss gently to combine with the vegetables and sauce. If the mixture seems dry, add a bit of the reserved pasta water, one tablespoon at a time, to loosen the sauce.
Season with salt and black pepper to taste. Remove from heat.
Garnish the pasta with toasted sesame seeds and chopped scallions. Serve immediately and enjoy!
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4137 mg | 180% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 35.4 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 294 mg | 23% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2086 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
