Venetian-style pasta* w( ^( v4 a h& t7 `3 s+ B
Prep 5 mins
* | U7 G6 h( K1 C( b1 `, Xtvb now,tvbnow,bttvbCook 15 mins
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1 R$ Z; q1 G/ D- R" i; @. R! e公仔箱論壇1 tbsp olive oil
. q( t5 P, I. D6 F+ ?tvb now,tvbnow,bttvb2 red onions, sliced
- \7 `" }' e8 I* \5 s" S% o公仔箱論壇200g pasta shapes m: s/ E; T! b: g
4 tsp balsamic vinegar
- W( O- _( `6 A( l0 p) r; B5 ?tvb now,tvbnow,bttvb2 tbsp sultanas7 }. q1 ~, P+ \: L" b' }- J
4 tsp capers, drained and rinsed5.39.217.77:88981 V4 f- S! t, F# _0 I
2 tbsp toasted pine nutsTVBNOW 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 ?8 w8 m. D; p) l
140g spinach leaves
9 D, C4 b9 o; t5.39.217.77:8898
9 u& A9 z0 e3 z8 g0 {1 Heat the oil in a non-stick frying pan over公仔箱論壇7 j0 C: U& ]% @# m0 D+ f0 `5 f9 u* n
a medium heat and fry the onions for about5.39.217.77:8898# l& w0 G' E# D
10 mins, or until very soft. Meanwhile, cook
0 P0 t: a0 F: U$ H4 N9 {the pasta following pack instructions. Drain,' G/ ~/ Z1 A: g! x
reserving a little of the pasta cooking water.
& n- B' W! D2 ?" \5.39.217.77:88982 Stir the vinegar, sultanas, capers and most
7 m' X% U3 J) L ~3 N" ?3 J% p5.39.217.77:8898of the pine nuts into the onions. Season, then
* W/ U/ o+ f+ i8 X8 M" {cook for 1 min more to soften the sultanas.
- T; \, i9 c6 h( b( ]- QStir in the spinach and a splash of the5.39.217.77:8898/ l D9 }5 L9 G( A: q1 Y3 J
reserved pasta water. Add the pasta to the
# ` U6 r. Q! q5.39.217.77:8898onion mix and toss together – the spinach5 e, S$ Z; \5 M
should wilt as you do. Divide between two
3 Q6 a3 i. K5 _5 T$ m4 \5.39.217.77:8898bowls, scatter with the remaining pine nuts5.39.217.77:8898- k6 U) p/ ~6 a9 Q$ z4 x
and serve.
3 |, u2 Y% k$ v2 t$ w( k5.39.217.77:8898PER SERVING 568 kcals, fat 15g, saturates 2g,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。7 s; q" W7 a$ \2 {/ @
carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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