Pasta With Korean Sesame Sauce Recipes

ASIAN PASTA

Asian Pasta image

This is a great summertime - or anytime - vegetarian side dish.

Provided by Ashley

Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes

Time 1h20m

Yield 4

Number Of Ingredients 6

Ingredients

1 (8 ounce) package thin spaghetti
2 tablespoons sesame oil
1 dash soy sauce
½ teaspoon cayenne pepper
1 red bell pepper, julienned
1 bunch fresh cilantro leaves, finely chopped

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water to cool.
Place pasta in a large bowl, and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro and toss again until well mixed. Cover and refrigerate for one hour. Serve chilled.

Nutrition Facts : Calories 281.2 calories, Carbohydrate 44.3 g, Fat 7.8 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 1.1 g, Sodium 25.1 mg, Sugar 2.8 g

PASTA WITH KOREAN SESAME SAUCE

Pasta with Korean Sesame Sauce image

Make and share this Pasta with Korean Sesame Sauce recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

10 ounces angel hair pasta
1 tablespoon dark sesame oil
3 tablespoons white vinegar
2 tablespoons hot bean paste
2 tablespoons soy sauce
3 tablespoons green onions, sliced
2 cloves garlic, finely chopped
2 teaspoons gingerroot, grated
1 teaspoon sugar
1 teaspoon pepper
1 medium cucumber, thinly sliced

Steps:

Cook pasta according to package directions until al dente.
Drain.
Combine sesame oil, vinegar, bean paste, soy, onion, garlic, ginger, sugar and pepper in medium-size bowl.
Heat large skillet over medium heat.
Add sesame seeds; cook, shaking skillet occasionally, 2 to 3 minutes or until toasted and golden.
Add pasta along with vinegar mixture to skillet, tossing to coat.
Garnish with cucumbers and serve.

Nutrition Facts : Calories 323.3, Fat 4.6, SaturatedFat 0.7, Sodium 509.7, Carbohydrate 58.9, Fiber 3, Sugar 3.9, Protein 11

LEMON SPAGHETTI WITH ROASTED ARTICHOKES

Lemon Spaghetti With Roasted Artichokes image

Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.

Provided by Naz Deravian

Categories dinner, lunch, pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained
5 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
6 ounces Parmesan, very finely grated
1 large lemon, zested (about 1/2 heaping teaspoon) and juiced (about 3 tablespoons)
1 tablespoon unsalted butter
1/4 cup torn basil leaves, plus more for garnishing

Steps:

Heat oven to 425 degrees. Line a baking sheet with parchment paper.
Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

ASIAN SESAME SAUCE

Asian Sesame Sauce image

Make and share this Asian Sesame Sauce recipe from Food.com.

Provided by Chef LL

Categories Asian

Time 5m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup low sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons sesame oil
1 tablespoon chopped garlic
1 tablespoon sesame seeds
1 green onion, chopped

Steps:

.whisk all the ingredients together. add meat and marinate in the fridge for at least 2 hours.

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