Venetian-style pasta
, R5 [& R. ~, P# O6 `5 E公仔箱論壇Prep 5 mins
/ C* V$ ]; ~! R# | Z5.39.217.77:8898Cook 15 mins
9 F% L4 \) j9 B$ u% utvb now,tvbnow,bttvb
1 ^9 U" h1 e. F/ f5 i5.39.217.77:88981 tbsp olive oil
$ v' u' \5 ]6 l5 a3 q" j5.39.217.77:88982 red onions, sliced
. d! j. N# X0 Z200g pasta shapes公仔箱論壇5 `/ u. X2 p: f& A. U
4 tsp balsamic vinegar7 `; [5 @5 |. G0 F5 s# y
2 tbsp sultanas公仔箱論壇. H& j) H8 I' {# D! C) J
4 tsp capers, drained and rinsed
) c. Q" ^0 c% e0 {, }6 v+ R# w! l+ S2 tbsp toasted pine nuts5.39.217.77:88983 t0 d! G$ c f9 k
140g spinach leaves5.39.217.77:8898. z- b( G2 L, M) U. E
2 X' N7 t2 k0 otvb now,tvbnow,bttvb1 Heat the oil in a non-stick frying pan over
/ V$ j9 P; V: e/ K% A0 N1 _a medium heat and fry the onions for about
9 n* f, H/ ?$ G* u10 mins, or until very soft. Meanwhile, cook公仔箱論壇. `- R6 l; k: I& I" G
the pasta following pack instructions. Drain,tvb now,tvbnow,bttvb0 m; H! q- \. |- ?, m, N. D
reserving a little of the pasta cooking water.
* |" ]/ i: F! t4 H: @" S+ k- R公仔箱論壇2 Stir the vinegar, sultanas, capers and most
9 @3 D( W' e" j% h/ o; G" w公仔箱論壇of the pine nuts into the onions. Season, then4 x# [" W; ?! R( B: U1 ?
cook for 1 min more to soften the sultanas.公仔箱論壇7 q9 I- B2 }' I2 S6 T" o
Stir in the spinach and a splash of the5.39.217.77:8898. q! Z( Q* S' V( r
reserved pasta water. Add the pasta to the
1 D+ M& t* ^6 @' u6 K" nonion mix and toss together – the spinach# O; y' _) V! Y5 C7 @; ^1 i
should wilt as you do. Divide between two
( C7 A5 }' f: `) W: B- }% {tvb now,tvbnow,bttvbbowls, scatter with the remaining pine nuts
, i% U7 s! A" b; _1 p9 D" Gtvb now,tvbnow,bttvband serve.
* c1 X5 p3 P2 `, I' M3 V1 n, btvb now,tvbnow,bttvbPER SERVING 568 kcals, fat 15g, saturates 2g,
+ v: b' D$ G& scarbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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