Photo: Korea Ministry of Food and Drug Safety

Three-Color Vegetable Cold Pasta

Name: Three-Color Vegetable Cold Pasta
Cuisine: South Korea
Ingredients: 100 g chicken (breast, 100g); 100 g pasta (100g); 50 g zucchini (50g); apple (1/4 pc); 50 g beet (50g); lemon (1/4 pc); 20 g garlic (20g); 30 g spinach (30g); 0.2 g salt (0.2g); 20 g olive oil (20g); 20 g honey (20g)

삼색채소 냉파스타

Main dish · Boiled

MainsCourse

323kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Three-Color Vegetable Cold Pasta

Not spicyNo porkGluten-free

Ingredients Tap an ingredient to check it off

Servings1

chicken닭고기(가슴살,(breast, 100g)
100 g
pasta파스타(100g)
100 g
zucchini쥬키니호박(50g)
50 g
apple사과(1/4 pc)
beet비트(50g)
50 g
lemon레몬(1/4 pc)
garlic마늘(20g)
20 g
spinach시금치(30g)
30 g
salt소금(0.2g)
0.2 g
olive oil올리브오일(20g)
20 g
honey꿀(20g)
20 g

Nutrition per serving

323kcal

51.1gCarbs

13.6gProtein

7.2gFat

50.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Boil the pasta in boiling water for about 10 minutes, drain, and lightly coat with olive oil.
Julienne the zucchini, salt it, and stir-fry.
Boil the chicken breast with the garlic and shred it into bite-size pieces.
Blend the apple, beet, and lemon in a blender to make a sauce.
Season the sauce with honey and keep it chilled.
Stir-fry the boiled pasta in a pan, add the chicken, julienned zucchini, and spinach and stir-fry, place on a plate, and top with the chilled sauce.

💡 TipThe sauce made with apple, beet, and lemon goes well with chicken breast and tastes good without being salty.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.