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Peperoncino with Pea Shoots and Tuna

成本 $8, 保存 $12

來源: Recommended by CookPal

  • 30 Min
  • 2 份量
  • $8

食材

  • Pasta

    • 🍝 200g spaghetti

  • Vegetables

    • 1 pack pea shoots
    • 1 pack shimeji mushrooms
    • 🧄 2 cloves minced garlic

  • Canned Goods

    • 🐟 1 can tuna

  • Seasoning

    • Sliced red chili to taste
    • 2 tbsp olive oil
    • 🧂 Salt and pepper to taste

步驟

1

Cut the roots off the pea shoots and slice them in half. Trim the roots of the shimeji mushrooms and separate them into small clusters. Mince the garlic.

2

Bring a pot of water to a boil, add the spaghetti, and cook 1 minute less than the package instructions. Drain the water.

3

Heat olive oil in a frying pan, add garlic, shimeji mushrooms, and red chili. Stir until fragrant, then add the tuna (including its liquid) and sauté for 1–2 minutes.

4

Add the cooked spaghetti and pea shoots to the pan. Mix well while stir-frying and season with salt and pepper.

營養成分

每份

🔥

450

卡路里

  • 20g
    蛋白質
  • 50g
    碳水化合物
  • 15g
    脂肪

💡 小提示

Use fresh pea shoots for a crisp texture.Adjust chili quantity based on your spice tolerance.Leftovers can be stored in the fridge for up to 2 days.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。