關於 tomato and spinach pasta ，我們在網路上蒐集到這些相關的討論、資訊與評價

バリラ バジルのトマトソースを使って簡単に味が決まる！
手軽な材料でできる本格トマトパスタをご紹介♪
バリラ製品＆限定グッズ詰め合わせが当たる♪
インスタグラム投稿キャンペーンも実施中！

詳しくはキャンペーンサイトをチェック！
https://bit.ly/37MxV8h
[Presented by バリラジャパン]

■材料(2人分)
・バリラスパゲッティNo.5(1.8mm)170g
・ツナ缶（オイル漬け）　　　　　1缶(70g)
・ほうれん草　　　　　　　　　　1/2袋
・バリラ バジルのトマトソース　 200g
・ゆで汁　　　　　　　　　　　　50cc
・レモンの皮　　　　　　　　　　適量
・ブラックペッパー　　　　　　　適量

■手順
1. ほうれん草は根元を少し切り落として十字に切り込みを入れ、水の中でふり洗いし、水気を切って4cm幅に切る。根元は手でさく。
2. 鍋に湯をわかし、塩を入れ、バリラスパゲッティNo.5(1.8mm)を入れて袋の表示時間より1分短くゆでる。フライパンに、バリラ バジルのトマトソースを加えてソースが温まるまで中火で加熱する。
Tips:2人分をゆでる場合、水2Lに塩14gを加えてください
3. ゆで汁をお玉1杯分とっておき、ゆで上がり1分前にほうれん草を加えてゆで、水気を切る。
4. フライパンにゆで上がった3、ツナ缶、ゆで汁を加えて混ぜ合わせる。
Tips:ツナ缶は缶汁を切りましょう。
5. 器に盛り、レモンの皮をけずり、黒こしょうをふる。

作ったら写真をとってコメント欄に投稿してくださいね♪

Happiness is to bring a lot of food and love to the table for my loved ones 👨‍👩‍👧‍👦

This busy mom couldn’t love foodpanda enough for its newly launched Ready-to-Cook meals that brings about so much efficient and fuss-free meal prep for my family.

As far as I know, everyone loves the flavours. We tried the Catalan Tomato Piston Pasta, Cauliflower Bolognese Pasta, Spinach A La Cream Pasta and Sweet Corn Cheese Pasta, and I’ve to say they works out to a fresh, tasty bowl that's as good as anything we could get at a restaurant 😋

Ready-to-Cook Meals will be available on selected pandamart at a promotional price of $8.90 in November (Usual Price $9.90) and can be delivered quickly ❤️

#去左尖沙咀食左精緻晚餐

Spinach & Ricotta Ravioli W/ Tomato Cheese Sauce & Spinach Milk Foam (HKD 148) 菠菜士意大利雲吞伴藩茄芝士汁，菠菜泡沬 ($148)

Ravioli was filled with rich and tempting fillings. Served with tomato cheese sauce & spinach milk foam, super creamy! Perfectly matched with ravioli. Love this❤️!

意大利雲吞份量未算多，以麵皮做成袋狀，然後將吞拿魚醬，餡非常濃稠飽肚但唔會膩加上菠菜泡沬醬料，非常出色，比牛扒我更愛這款。

Oasis Bar & Grill
尖沙咀諾士佛臺1號8樓
8/F, 1 Knutsford Terrace, Tsim Sha Tsui

#OasisBarGrill
#尖沙咀美食 #諾士佛臺
#spinach #spinachpasta
#pasta #pastapasta #pastalover #pastasauce #pastadinner #pastalovers #pastanight #pastaaddict
#starter #dinner #dinnerideas
#手機食先 #相機食先
#topcitybiteshk
#食評 #食記 #hkfood #hkfoodlover
#foodiehk #hkfoodstagram #hkfoodporn
#香港食評
#食好西系列
#飲飲食食

バリラ バジルのトマトソースを使って簡単に味が決まる！
手軽な材料でできる本格トマトパスタをご紹介♪
バリラ製品＆限定グッズ詰め合わせが当たる♪
インスタグラム投稿キャンペーンも実施中！

詳しくはキャンペーンサイトをチェック！
https://bit.ly/3qDVUPz
[Presented by バリラジャパン]

■材料(2人分)
・バリラスパゲッティNo.5(1.8mm)170g
・ツナ缶（オイル漬け）　　　　　1缶(70g)
・ほうれん草　　　　　　　　　　1/2袋
・バリラ バジルのトマトソース　　200g
・ゆで汁　　　　　　　　　　　　50cc
・レモンの皮　　　　　　　　　　適量
・ブラックペッパー　　　　　　　適量

■手順
1. ほうれん草は根元を少し切り落として十字に切り込みを入れ、水の中でふり洗いし、水気を切って4cm幅に切る。根元は手でさく。
2. 鍋に湯をわかし、塩を入れ、バリラスパゲッティNo.5(1.8mm)を入れて袋の表示時間より1分短くゆでる。フライパンに、バリラ バジルのトマトソースを加えてソースが温まるまで中火で加熱する。
Tips:2人分をゆでる場合、水2Lに塩14gを加えてください
3. ゆで汁をお玉1杯分とっておき、ゆで上がり1分前にほうれん草を加えてゆで、水気を切る。
4. フライパンにゆで上がった3、ツナ缶、ゆで汁を加えて混ぜ合わせる。
Tips:ツナ缶は缶汁を切りましょう。
5. 器に盛り、レモンの皮をけずり、黒こしょうをふる。

作ったら#パスタならバリラ #デリッシュキッチン をつけてSNSに投稿してくださいね♪

Although Japan is not currently on any sort of lockdown or strict order to stay indoors, I think we are all starting to realize that we need to take matters into our own hands and self-isolate as much as possible. For those of you who are dealing with your first "crisis" in Japan, I wanted to provide a little bit of a guide to help you make sure you're as prepared as you can be, for spending time indoors.

-------------------------------------------------------------------------------------------------------------------------
●Curry
- Meats: Pork, Beef, or Chicken. Whatever you have.
- Vegetables: Potato, Onion, Carrot, Mushrooms, Spinach/Komatsuna/Kale, Asparagus, Sweet Potato, Pumpkin (Kabocha), Eggplant, Okura, Renkon (Lotus Root)

Quick Tutorial on How To Make Curry @ 4:53

●Instant Miso (for reference, this is the kind I usually buy https://www.amanofd.jp/amano/shop/goods/index.html?ggcd=B4741&cid=miso)

You can buy any kind, some instant miso comes with a paste, which some people may prefer but I like the freeze-dried type. It is said that certain nutrients are preserved when you freeze-dry vegetables, so I think they're a bit healthier.

●Cook Do (for reference: https://www.ajinomoto.co.jp/cookdo/lineup/)
These are usually found in the Chinese seasoning section of your Japanese supermarket (as the majority of the boxes are Chinese.) Similar simple-meal kits with Japanese recipes are sometimes stocked in the same aisle.

●Canned Tomatoes
- Good for curries (add one can of diced tomatoes to your curry to make it more tangy and acidic)

- Pasta (sautee veggies, garlic, onion, and bacon, add your diced tomatoes, stew, taste, and season, add to pasta)

- Soups (lightly sautee your favorite soup veggies in oil and garlic, pour diced tomatoes into the pot, then fill the empty tomato can with water and add one cube of soup stock of your choice, throw in your desired seasonings, bring to a boil and simmer. you can add rice, quinoa, gains, shredded chicken to make it a hearty meal.)

- Stews (for beef, lamb, and pork, I cut my vegetables large, season them first with cumin, curry spice, cinnamon, salt, pepper, paprika, etc to make a fragrant mix, then add tomatoes and water, and simmer until liquid has dissolved and the mixture is thick enough to be a stew.)

- Salsa (Use half a can, pulse in a mixer with red onion, cilantro, garlic, green pepper, red chiles, lemon, salt, pepper, and a bit of cumin for a more tex-mex flavor)

●Spices:
I didn't show them in the video but I actually prefer S&B's herb packets, you can see what they look like here:
https://www.sbotodoke.com/shop/c/cB51210/
Most supermarkets have them, and they are very versatile, cheap, and easy to use.

●Yakiniku Sauce:
You can choose any kind you like! When in doubt, the popular Yakiniku chain "Gyukaku" has a sauce in the supermarket that's pretty good. Use this on "grilled" and "charred" meats. Tastes great over rice. Make a "Yakiniku Bowl" with charred carrots, cabbage, onion, green pepper, and slices of beef or pork.

●Ponzu: I prefer Yuzu, but you won't be missing out on too much if they don't stock it. Regular Ponzu works. Use this on steamed veggies with lighter flavors, or in sautees with Asian veggies (bok choy with garlic topped with ponzu, baked white fish with salt and ponzu, or daikon and pork sauteed with ponzu is great!) Can be mixed with olive oil, salt, and pepper to make a salad dressing too!

●Veggies - Try to pick a few greens, and then one veggie of each color. I try to plan for one raw-green (for salads), one wilting-green (for soups and stir-fries), and one firm-green (for baking grilling) per shop.

Green: Lettuce, Baby Leaf, Spinach, Bok Choy, Komatsuna, Asparagus, Zucchini, Green Pepper, Kale, Cucumber, Cabbage, Avocado

Purple: Red Onion, Eggplant, Purple Turnip, Satsumaimo (Sweet Potato), Purple Cabbage (great for adding color).

Red: Tomatoes, Red Peppers, Beets, Beni Daikon (Red Radish)

Orange: Carrot, Pumpkin, Orange Pepper, Orange/Yellow Fruit Tomatoes

White: Daikon, Turnip, Cauliflower, Renkon (Lotus Root), Bean Sprouts, Potato, Onion, Sato-Imo, Yama-Imo,

Brown: Gobo (burdock root), Mushroom

●Buy & Freeze:
- A loaf of bread or two (Japanese bread tends to come in slices instead of loaves so buy accordingly.)
- Meats (Chicken Breasts are the most versatile AND cost-effective IMO.)
- Frozen Seafood (S&B has a paella seasoning! if you can find it, this is a nice way to utilize rice, veggies, and seafood)
- Frozen naughty snacks like pizza, dorayaki, frozen fried rice, emergency instant meals, etc can go here too.

●Pasta and Rice are good to have, but if you don't have a rice cooker in your apartment, you can buy a few microwavable instant-packs from your supermarket or convenience store and store those instead.
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Let me know what you'd add! I'm out of space and can't write more :'(

ぜひ作ってみてくださいね！

00:00 牡蠣とほうれん草のトマトソース
00:24 白菜とベーコンの豆乳甘酒クリームソース
00:50 チキンとしめじのゆず胡椒バター風味
01:16 きんぴらと牛肉 温卵のせ


レシピ
2人分

＜牡蠣とほうれん草のトマトソース＞
材料：
牡蠣 8個
ほうれん草 2株
カットトマト200g
にんにく（みじん切り）1/2片
オリーブオイル（ピュア）大さじ2
塩 小さじ1
コショウ 少々
パスタ160g
1.フライパンににんにくとオリーブオイルを入れて弱火で熱する。にんにくの香りが立ったら牡蠣とほうれん草を加えて軽く炒め、カットトマトとパスタのゆで汁50ml（分量外）、塩コショウを加えて中火で3分ほど煮る。
2.茹でたパスタを加えてよく和え、皿に盛ったら、完成！

＜白菜とベーコンの豆乳甘酒クリームソース＞
材料：
白菜（ざく切り）1枚
ベーコンブロック（拍子木切り）70g
にんにく（みじん切り）1/2片
オリーブオイル（ピュア）大さじ2
甘酒 150ml
豆乳（無調整）150ml
しょうゆ大さじ1
コーンスターチ大さじ1/2
粉チーズ大さじ2
パスタ160g
粗びき黒コショウ 少々
1.フライパンににんにくとオリーブオイルを入れて弱火で熱する。にんにくの香りが立ったらベーコンと白菜の芯を入れて炒める。
2.白菜の芯が透き通ってきたら甘酒、豆乳、しょうゆ、コーンスターチを加えてよく混ぜる。弱火で3分ほど、沸騰させないようにして加熱する。
3.とろみがついたら茹でたパスタと白菜の葉、粉チーズを加えてよく和える。皿に盛って粗びき黒コショウをふったら、完成！

＜チキンとしめじのゆず胡椒バター風味＞
材料：
鶏むね肉（角切り）100g
しめじ1/2パック
にんにく（みじん切り）1/2片
オリーブオイル（ピュア）大さじ2
ゆず胡椒 大さじ1/2
バター20g
ゆず皮（刻む）適量
青ねぎ大さじ3
塩コショウ 少々
パスタ160g
1.フライパンににんにくとオリーブオイルを入れて弱火で熱する。にんにくの香りが立ったら鶏むね肉を加え、塩コショウを振って炒める。色が変わったらしめじを加えてさっと炒め、ゆず胡椒とパスタのゆで汁50ml（分量外）も加えてよく混ぜる。
2.茹でたパスタ、青ねぎ、バターを加えてよく和える。火を止めてゆず皮を散らし、ひと混ぜする。皿に盛ったら、完成！

＜きんぴらと牛肉 温卵のせ＞
材料：
れんこん（スライサーで輪切り）100g
にんじん（ピーラーでむく）1/3本
牛肉（小間切れ）70g
輪切り唐辛子少々
ごま油大さじ2
A.しょうゆ大さじ3
A.みりん大さじ2
A.酒大さじ2
バター大さじ2
白ごま大さじ1
パスタ160g
温泉卵2個
1.フライパンに輪切り唐辛子とごま油を入れて弱火で熱し、にんじんとれんこん入れて炒める。
2.全体に油が回ったら牛肉を入れてさっと炒める。色が変わったら(A)の調味料を加え、水分がなくなるまで炒める。
3.茹でたパスタ、パスタのゆで汁50ml（分量外）、バター、白ごまを加えてよく和える。皿に盛って、温泉卵をのせたら、完成！

JAPANESE PASTA 4 WAYS


Oyster And Spinach Tomato Pasta
Servings: 2


INGREDIENTS
8 oysters
1 large handful baby spinach
200 grams (7 ounces) canned tomato
½ clove garlic, minced
2 tablespoons olive oil
1 teaspoon salt
Pepper, to taste
160 grams (5½ ounces) pasta


PREPARATION
Heat olive oil and garlic in a frying pan. Fry them on low heat until fragrant.
Add oysters and spinach, and fry until oysters are almost cooked through and spinach is wilted.
Pour in canned tomato, cooking pasta water, salt, and pepper.
Simmer to reduce the sauce slightly, about 3 minutes.
Add the precooked pasta and stir until coated in the sauce.
Enjoy!




Chinese Cabbage And Bacon Japanese Cream Sauce Pasta
Servings: 2


INGREDIENTS
1 leaf Chinese cabbage
70 grams (2½ ounces) bacon block, cutted into long sticks
½ clove garlic, minced
2 tablespoons olive oil
150 milliliters (⅔ cup) soy milk
150 milliliters (⅔ cup) amazake (Japanese sweet drink made from fermented rice)
1 tablespoon soy sauce
½ tablespoon cornstarch
2 tablespoon grated cheese
160 grams (5½ ounces) pasta


PREPARATION
Heat olive oil and garlic in a frying pan. Fry them on low heat until fragrant.
Add bacon and Chinese cabbage, stirring until cooked through.
Pour soy milk, amazake, soy sauce, and cornstarch. Stir until thickened.
Add the precooked pasta, Chinese cabbage, and grated cheese stirring until everything is coated in the sauce.
Enjoy!






Chicken And Shimeji Yuzu Pepper Butter Pasta
Servings: 2


INGREDIENTS
100 grams (3½ ounces) chicken breast, diced
½ package shimeji mushroom
½ clove garlic, minced
2 tablespoons olive oil
½ yuzu pepper
20 grams (¾ ounces) butter
160 grams (5½ ounces) pasta
50 milliliters pasta cooking water


GARNISH
Yuzu peel
3 tablespoons scallions
Salt, to taste
Pepper, to taste


PREPARATION
Heat olive oil and garlic in a frying pan. Fry them on low heat until fragrant.
Then add chicken breast and season with salt and pepper. Fry until chicken is golden brown and almost cooked through.
Add shimeji mushroom, yuzu pepper, and cooking pasta water.
To finish, add the precooked pasta, scallions and butter. Stirring to coat the pasta in the sauce.
Turn off the heat,then sprinkle yuzu peel and mix once more before serving.
Enjoy!


Kinpira And Beef With Soft-Boiled Egg
Servings: 2


INGREDIENTS
Pinch red pepper flakes
2 tablespoons sesame oil
⅓ carrot, thinly sliced or shaved with a vegetable peeler
100 grams (3½ ounces) lotus root, sliced
70 grams (2½ ounces) beef
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
20 grams (¾ ounces) butter
1 tablespoon white sesame
160 grams ( ½ ounces) pasta
2 soft boiled eggs
50 milliliters pasta cooking water


PREPARATION
Heat sesame oil and red pepper in a pan over low heat, frying until fragrant. .
Stir in lotus root and carrot, frying until they begin to soften.
Make room in the pan and add the beef. Stir beef and add soy sauce, mirin, and sake. Stir them until there is no water left.
Combine with boiled pasta, cooking pasta water, butter, and white sesame. Mix well.
Dish up the food on a plate and put soft boiled egg. Enjoy!

詳しいレシピはこちら！ http://bzfd.it/2gXxwro