Pasta Series (Part 1): From Provençal Stew to Japanese Yuzu Pepper Flavor
spaghetti
There are so many different ways to make canned pasta dishes that you'll never get tired of eating them every day.
Simply stuff the ingredients into a glass jar, and you've created a delicious and beautiful dish.
Short pasta also has the advantage of taking up more space, which can prevent you from eating too much!
294
kcal
Provençal stew-style pasta salad
A classic stew of vegetables and tomatoes combined with pasta. Topped with low-fat Caterpillar cheese, it's rich, smooth, and absolutely delicious.
The abundance of tender vegetable sprouts brings a refreshing taste.
practice
1. Cook the pasta for 2 minutes longer than recommended. Drain it through a sieve, rinse it with cold water to increase its elasticity, drain as much water as possible, and toss it with olive oil.
2. Place the Provençal stew, pasta from step 1, cheese, and baby vegetables into a glass jar in that order.
Shelf life
Refrigerate for about 1 day (approximately from the night before to noon the next day).
Let's get this done first.
Provençal stew
Cut the vegetables into larger pieces so they don't become too soft, then stew them with the tomatoes.
With the aroma and rich flavor of herbs and garlic, you can feel very satisfied even without meat.
Materials (for a 480ml glass jar)
Eggplant (remove stem, cut into round slices, soak in water) ... ... 1 eggplant
1/2 zucchini (cut into round slices)
Half a yellow bell pepper and half a red bell pepper (each cut into 2cm cubes)...
Onion (cut into 2cm cubes)......1/4
Garlic (crushed) ......1 clove
Olive oil......1 tablespoon
Canned tomatoes... 1/2 can (blocks, 200g)
Water......1/2 cup
A bay leaf... ... 1 leaf
Mixed herbs (dried, optional) ... as needed
Salt, pepper, sugar... a little of each
practice
1. Put olive oil and garlic in a pan, turn on high heat, and add the drained eggplant, zucchini, onion and bell pepper in that order, and stir-fry.
2. Add ingredient A and reduce heat to low. Simmer until thickened. Season with salt, pepper, and sugar. Transfer to a glass jar.
Shelf life
Refrigerate for about 1 week
Tuna Salad Pen Tip Noodles
Boiled canned tuna is low in fat and high in protein, making it a great aid for dieters.
Adding yogurt mayonnaise to a simple sauce increases its thickness.
Materials (for a 480ml glass jar)
Short spaghetti (pen tip pasta)......30g
Olive oil......1 teaspoon
Canned tuna (drained) ......1 can (boiled, 80g)
A. Onion (finely chopped and spread out on a sieve to remove its pungent smell) ... 1/4 onion
Yogurt mayonnaise... 1/2 tablespoon
Edamame (removed from the pods after cooking) ......80g (beans, 40g)
Cherry tomatoes (cut into quarters after removing stems) ... 5
Mizuna (cut into 4cm lengths) ...... 1/2 head
Japanese Yuzu Pepper Sauce Chicken Italian Cold Noodles
Once the skin is removed, chicken breast immediately becomes a high-protein, low-calorie diet companion.
Adding crisp and tender lotus root makes it even more satisfying.
Materials (for a 480ml glass jar)
Extra thin straight spaghetti... 40g
Onion (sliced thinly and spread out on a sieve to remove its pungent smell) ... 1/8 of an onion
Olive oil......1 teaspoon
Lotus root (cut into 5mm thick fan shapes)......50g
A. Yuzu pepper sauce......1/2 teaspoon
Japanese-style dressing... 1 tablespoon
Tenderly boiled chicken breast (torn into small pieces) ......50g
Mizuna (cut into 4cm lengths) ......1 head
practice
1. Fold the pasta in half and cook for 30 seconds longer than recommended. Drain using a sieve, rinse with cold water to increase elasticity, drain as much water as possible, and toss with olive oil and onions.
2. Blanch the lotus root in hot water with a little vinegar added (not included in the ingredients).
3. Mix A thoroughly.
4. Place the sauce from step 3, the lotus root from step 2, the pasta from step 1, the tenderly cooked chicken breast, and the mizuna into a glass jar in that order.
Shelf life
Refrigerate for about 1 day (approximately from the night before to noon the next day).
424
kcal
Shrimp and green bean pesto cold noodles
Shrimp is very low in calories, so you can use as much as you want without worry. If you want a better texture, replace the green beans with 1/4 avocado. It tastes great too, and the calories are still below 500kcal!
Materials (for a 480ml glass jar)
Short spaghetti (pen tip) ... 30g
Olive oil......1 teaspoon
Shrimp...6
Onion (sliced thinly and spread out to remove spiciness) ......1/4
Italian basil pesto... 1 tablespoon
A Parmesan cheese... ... 1 teaspoon
Green beans (blanched in salted water and cut into 2-3cm lengths) ... 4 beans
practice
1. Cook the pasta for 2 minutes longer than recommended. Drain it through a sieve, rinse it with cold water to increase its elasticity, drain as much water as possible, and toss it with olive oil.
2. Peel the shrimp and remove the intestinal tract from the back. Sprinkle with a little cooking wine (not included in the ingredient list) and blanch quickly in hot water.
3. Mix A thoroughly.
4. Place the sauce from step 3, onions, shrimp from step 2, pasta from step 1, and green beans into the glass jar in that order.
Shelf life
Refrigerate for about 1 day (approximately from the night before to noon the next day).
Tuna and Tomato Cold Spaghetti
Tuna mixed with tuna sauce will have more than half the calories if boiled or fried, so it must be boiled.
Tomatoes have a fat-burning effect and are a popular weight-loss food.
Materials (for a 480ml glass jar)
Extra thin straight spaghetti... 40g
Onion (sliced thinly and spread out to remove spiciness) ......1/8 of an onion
Olive oil......1 teaspoon
Canned tuna (drained) ......1 can (boiled, 80g)
Kun fish (finely chopped) ......1 piece
A. Olive oil......2 teaspoons
Garlic (crushed), salt, pepper... a little of each.
Tomato (stem removed and cut into 2cm cubes) ......1
Tender vegetable sprouts... appropriate amount
practice
1. Fold the pasta in half and cook for 30 seconds longer than recommended. Drain with a sieve, rinse with cold water to increase elasticity, drain as much water as possible, and toss with olive oil and onions.
2. Mix the tuna with A.
3. Place the fish and tuna sauce from step 2, the pasta from step 1, the tomatoes, and the tender greens into the glass jar in that order.
Shelf life
Refrigerate for about 1 day (approximately from the night before to noon the next day).