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Seasonal Italian-Japanese Pasta

Let’s learn how to cook seasonal tsurumurasaki (Malabar spinach) in this Italian-Japanese pasta!

Servings

2

Prep Time:

5~10 min.

Cook for:

8 min.

Good For:

Lunch, Dinner

Introduction

Seasonal Italian-Japanese Pasta

I picked up these tsumurusaki (Malabar spinach) from a local market! Malabar spinach is a leafy green vine with thick, succulent leaves, popular in warm climates where traditional spinach can’t grow well. Its taste is mild and earthy, with a slight peppery hint, and it has a slippery texture when cooked. You can eat it raw in salads, stir-fry it, or use it in soups and stews. Rich in vitamins A and C, iron, calcium, and fiber, it supports immunity, eye health, and digestion.
Let’s combine this with shirasu (whitebait) for an appetizing lunch!

italian japanese seasonal pasta eat with meraki

Ingredients

  • Tsurumurasaki (Malabar spinach), 1 bunch
  • Whitebait, 1 small pack or 1/4 cup
  • Garlic, 2 cloves
  • Olive oil
  • White wine
  • Salt
  • Pasta (I used this gluten-free one)
Finely dice your tsurumurasaki – you can eat the leaves, stalk and all!
Sauté tsurumurasaki with a drizzle of olive oil for 3 min.
Add whitebait, garlic and white wine and sauté for 1 min.
Stir in freshly boiled pasta with some pasta water and stir over low heat for 1 min.
Serve warm!

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