October Recipes

Kimchi Spaghetti

A plate of kimchi spaghetti and meatballs
Hands On:
10 minutes
Total Time:
25 minutes


  • 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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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%

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