Venetian-style pasta
. Y ]# u/ F" D* e, @: N% TPrep 5 mins
5 n9 {& ?. `" `: Stvb now,tvbnow,bttvbCook 15 mins
/ [$ p( ]0 d/ K* C- }; btvb now,tvbnow,bttvbtvb now,tvbnow,bttvb6 a# F& B& r) t/ {0 H
1 tbsp olive oilTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。4 b4 n% j5 F; c0 C& g
2 red onions, sliced5 o3 N8 G; r4 {% w j j
200g pasta shapestvb now,tvbnow,bttvb, D/ g$ T) K$ @
4 tsp balsamic vinegar5.39.217.77:88987 k" V- T$ }3 E3 P' Z; ~
2 tbsp sultanas公仔箱論壇3 [; f3 h& [* ]: n/ ] H o4 {
4 tsp capers, drained and rinsedTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。' X" @: f+ C& a+ C0 s
2 tbsp toasted pine nuts公仔箱論壇* w/ B' f0 M+ |/ O7 O2 I
140g spinach leaves公仔箱論壇9 g6 a9 J. e% z. ]; G% O7 b: U
TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。 r# s3 G& V7 |' M1 V9 t7 ?6 _
1 Heat the oil in a non-stick frying pan over
' c3 @6 E; q* D/ N6 Y5.39.217.77:8898a medium heat and fry the onions for about
( y9 n. n. d: T! e& ?TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。10 mins, or until very soft. Meanwhile, cook) N0 i+ U2 y2 ]7 j4 P3 V; Q% J
the pasta following pack instructions. Drain,5.39.217.77:88985 K- N+ w7 F) t9 F: v
reserving a little of the pasta cooking water.公仔箱論壇" D' ^. _6 r5 s# q+ o _' C D- f
2 Stir the vinegar, sultanas, capers and most公仔箱論壇( s" {5 U4 e' {/ E+ d7 x/ [
of the pine nuts into the onions. Season, then
1 H" K% j) H0 C3 K7 otvb now,tvbnow,bttvbcook for 1 min more to soften the sultanas.TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。 f+ v9 D# S! B" F5 \7 m5 k! c
Stir in the spinach and a splash of the
9 G4 H+ f0 p1 ^& p+ x( qTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。reserved pasta water. Add the pasta to the公仔箱論壇! a; l5 k0 y" y; d& `
onion mix and toss together – the spinach/ a1 l* B* K2 I$ V: N& F
should wilt as you do. Divide between two& s& Q ?/ C4 |0 [$ R" J0 H ]
bowls, scatter with the remaining pine nuts
# o. p5 u- O4 t1 z, Z! ?/ H" V- Mand serve.' x! v- e/ x5 B* K& J
PER SERVING 568 kcals, fat 15g, saturates 2g,
9 [- u/ n0 `* A5 a4 bcarbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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