Venetian-style pasta5.39.217.77:88980 k t' y5 j, e; K. \3 A; r4 A+ E
Prep 5 mins
n- ~2 z7 u: R r& e: h4 a: \& D htvb now,tvbnow,bttvbCook 15 mins
* K) {6 e+ [' X" B7 |# F M) E8 Q4 @' P! K0 ^+ s3 n
1 tbsp olive oil公仔箱論壇" X. u8 K- G( n
2 red onions, sliced
! T- p0 _( I2 I# S; A+ r rtvb now,tvbnow,bttvb200g pasta shapes/ c$ G, B. V9 V9 r. V) Y0 G0 S
4 tsp balsamic vinegar
( }& @* e9 a) T2 tbsp sultanas
- {5 S9 J+ s4 B4 S, Y4 tsp capers, drained and rinsed" G9 R: C. ^( [9 |6 \" e! N
2 tbsp toasted pine nuts
) q3 y) E ]" S1 S! [5 ^5.39.217.77:8898140g spinach leavesTVBNOW 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。: @! k @. I4 _ `2 h/ m
# R8 {& M, T0 y- S) s$ @! q8 j5.39.217.77:88981 Heat the oil in a non-stick frying pan over
0 t# z" A% A" L* eTVBNOW 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。a medium heat and fry the onions for about
9 [" ~+ v m4 o. a! b& I3 ?tvb now,tvbnow,bttvb10 mins, or until very soft. Meanwhile, cook
. @4 s% W7 m# |5 y9 g* E, Vthe pasta following pack instructions. Drain,tvb now,tvbnow,bttvb+ b, T9 K7 o9 l. K! d
reserving a little of the pasta cooking water." w: t2 A$ n) C/ v
2 Stir the vinegar, sultanas, capers and most
) ?& c8 s2 b" O& r+ f5.39.217.77:8898of the pine nuts into the onions. Season, then
3 L$ k7 R* [9 O' W( C5.39.217.77:8898cook for 1 min more to soften the sultanas.
) I( \% k' X$ s( u" CStir in the spinach and a splash of the5.39.217.77:88985 i" o# i X4 Y6 j7 B
reserved pasta water. Add the pasta to the
2 M* X# r1 R* x5.39.217.77:8898onion mix and toss together – the spinach9 g& K! ^" u1 F
should wilt as you do. Divide between two
* |2 I" O& j8 r/ V5 N- ^$ rtvb now,tvbnow,bttvbbowls, scatter with the remaining pine nuts公仔箱論壇 j$ M4 X9 a8 y
and serve.公仔箱論壇" d0 x& @# m' I5 l# p
PER SERVING 568 kcals, fat 15g, saturates 2g,5.39.217.77:8898# Y# W, Q# |7 p+ u' A4 h
carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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