Venetian-style pastatvb now,tvbnow,bttvb1 T/ P9 _' m9 A
Prep 5 mins
! d" ^, L$ b3 H3 M5.39.217.77:8898Cook 15 minstvb now,tvbnow,bttvb* M3 |* n% b5 n# E
3 n3 }' K8 C: Ntvb now,tvbnow,bttvb1 tbsp olive oil
+ j0 s! e% U) |: H' K6 E/ X% x2 red onions, sliced
, s# u( t- ]2 F8 P$ t ~' X200g pasta shapes
. t) c* q& s {! x6 Ztvb now,tvbnow,bttvb4 tsp balsamic vinegar
/ Y) h9 n0 O, a7 p( t: m2 tbsp sultanas5.39.217.77:88982 S( v, i1 U; z! ]& v0 T4 M
4 tsp capers, drained and rinsed
( t9 B# C6 g( @8 N9 W2 tbsp toasted pine nuts: X& \2 j1 c7 a4 C+ S0 {! q9 F
140g spinach leaves
( e$ d @6 D! b% _6 L8 c2 S公仔箱論壇
" d: A, @( F8 K7 u+ O( s公仔箱論壇1 Heat the oil in a non-stick frying pan over
) Y% I9 H7 v6 G* |! M7 w4 I4 R, e5.39.217.77:8898a medium heat and fry the onions for about5.39.217.77:88985 d9 W$ W" C7 \+ D2 M# W
10 mins, or until very soft. Meanwhile, cook公仔箱論壇3 y/ x) [4 ~: V$ G# a
the pasta following pack instructions. Drain,
. o" h9 L2 a4 P0 [公仔箱論壇reserving a little of the pasta cooking water.5.39.217.77:8898! `9 |5 |9 ~9 y6 J
2 Stir the vinegar, sultanas, capers and mosttvb now,tvbnow,bttvb$ ]6 Z. j" \7 V8 \: d
of the pine nuts into the onions. Season, then0 \. g+ r* U, X% }$ f' o
cook for 1 min more to soften the sultanas.
_8 R: R* {' C" R3 m2 ]/ _% x& v5.39.217.77:8898Stir in the spinach and a splash of the6 d$ g# e. w, F) b. o
reserved pasta water. Add the pasta to the
, b) J l2 ]& M# x6 Ftvb now,tvbnow,bttvbonion mix and toss together – the spinach# w9 l0 m- R: w
should wilt as you do. Divide between two
0 K' M' r4 f% r" Ltvb now,tvbnow,bttvbbowls, scatter with the remaining pine nuts5.39.217.77:8898( p ]4 \4 |( [ P' m8 J. S: g0 y
and serve.
, r# |% p4 N0 o6 l7 |tvb now,tvbnow,bttvbPER SERVING 568 kcals, fat 15g, saturates 2g,
4 S3 ]" S* f. ]公仔箱論壇carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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