A plate of kimchi spaghetti and meatballs

Hands On:

10 minutes

Total Time:

25 minutes

Serves:

Ingredients

1 (16-oz.) pkg. Hy-Vee spaghetti
2 tbsp Hy-Vee vegetable oil
5 green onions, thinly sliced; plus additional for garnish
4 cloves garlic, minced
1 tsp refrigerated ginger paste
¼ cup Hy-Vee vegetable cooking stock
1 tbsp gochujang Korean chili sauce
1 tbsp Hy-Vee less-sodium soy sauce
1 (14-oz.) jar mild kimchi, undrained
1 (14-oz.) pkg. frozen Hy-Vee Italian style meatballs
½ (16-oz.) container baby spinach
Hy-Vee crushed red pepper, for garnish

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Preparation

For spaghetti: Bring 4 quarts of water to a rapid boil. If desired, add 2 teaspoons salt. Gradually add spaghetti to boiling water. Stir gently and return to a rapid boil. Cook uncovered, stirring occasionally for 9 to 11 minutes, or until desired degree of tenderness is reached. Drain; set aside.

Heat vegetable oil in a large Dutch oven over medium heat. Add 5 green onions, garlic, and ginger paste. Cook for 3 minutes or until softened, stirring frequently.

Stir in vegetable stock, gochujang, and soy sauce. Add kimchi; simmer for 5 minutes. Add frozen meatballs; cook for 3 to 5 minutes or until meatballs reach 165°, stirring frequently.

Stir in spaghetti and spinach. Cook 2 minutes or until spinach is wilted. Garnish with additional green onions and crushed red pepper, if desired.

Nutrition Facts

Serves: 6

Amount Per Serving
Calories:		88
% Daily Value*
Total Fat: 3g		4%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 7mg		2%
Sodium: 153mg		7%
Total Carbohydrate: 11g		4%
	Dietary Fiber: 1g	3%
	Sugars: 1g	2%
Protein: 4g		8%