recipe Plenty of delicious firefly squid!2 excellent pasta to match with vegetables

This article is provided by Kagome’s vegetable media “VEGEDAY”, which makes everyday life fun with vegetables.

Excellent pasta that combines firefly squid and cabbage. Finish with butter and tighten the taste with lemon.

・ Cabbage: 2 pieces (about 80g)
・ Firefly squid (boiled) * 1: 50g
・ Lemon: 1/8
・ Pasta (spaghetti, etc. * 2): 80g
・ Butter: 20g
・ White wine: 2 tbsp
・ Salt: Appropriate amount
・ Pepper: A little
・ Coarse black pepper: Appropriate amount

* 1 Firefly squid is easily damaged, so purchase a fresh one and use it up immediately.

* 2 Spaghetti is recommended to be about 1.6 mm.

1. Boil plenty of water in a pan, add about 3% salt (not included in the amount), and boil the pasta in 1 minute shorter than indicated.

2. Cut the cabbage into bite-sized pieces by hand, add the pasta when the remaining 1 minute is left, and boil it together. Cut the lemon into thin slices.

3. Melt half of the butter in a frying pan, add firefly squid, and fry lightly over medium heat. When the butter is familiar to the whole, add white wine and shake the frying pan to remove the alcohol.

Four. When the pasta is boiled, lightly drain and add to 3. Add the remaining butter, season with salt and pepper, squeeze the lemon and serve in a bowl. Sprinkle with coarse black pepper if you like.

・ If you cook the firefly squid too much, it will shrink and become hard, so be careful.
・ The sweetness of cabbage will increase if you use not only the outer leaves but also the inner leaves if you like.
・ Adjust the amount of lemon to your liking.
・ It is delicious even if you sprinkle soy sauce on it.

Tomato pasta to fully enjoy the taste of firefly squid. You will be entwined with firefly squid and pasta while loosening the tomatoes that have been baked. The point is the grated ginger to add to the finish!

・ Tomato: 1 large
・ Ginger: 1/2 piece
・ Firefly squid (boiled): 50g
・ Black olive: 3 pieces
・ Pasta (short pasta *): 80g
・ Olive oil: 1 tbsp
・ White wine: 2 tbsp
・ Salt: Appropriate amount
・ Pepper: A little
・ Parsley: Appropriate amount

* This recipe uses fridge, which is easy to get entangled with sauce.