Venetian-style pasta
* d# p; j T6 S$ w2 r7 [: j( PPrep 5 mins
, o* c; Y/ F# \9 A5.39.217.77:8898Cook 15 mins
5 D! d' {/ n! q5.39.217.77:8898
/ k" L9 W5 x- `+ A- Q- l9 r) j5.39.217.77:88981 tbsp olive oil- H" O4 l$ G: Q/ F! Z" t+ S
2 red onions, sliced公仔箱論壇$ b- p# ]- E1 I
200g pasta shapes
3 M3 m( R& m8 E$ t+ @ O) U! N# f ^$ [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。4 tsp balsamic vinegar
+ P6 k5 C. F3 t( o公仔箱論壇2 tbsp sultanas
7 U$ ?2 S9 G1 W; Ftvb now,tvbnow,bttvb4 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。. W3 T% h9 F" p
2 tbsp toasted pine nuts公仔箱論壇; b6 }9 e ^# |
140g spinach leaves5.39.217.77:8898; |- @$ J0 x7 N, p" `3 F
E% ~% U' g2 j6 }( c" v7 h8 h公仔箱論壇1 Heat the oil in a non-stick frying pan overTVBNOW 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。& e' i7 h9 v7 ?2 C5 D+ a
a medium heat and fry the onions for about0 r% X+ b+ J" {! a3 U& D% ~# |% M
10 mins, or until very soft. Meanwhile, cook: E7 J' u! y) j H, D4 c, R
the pasta following pack instructions. Drain,
5 j/ E% ?" q( ]$ {0 R0 x% wreserving a little of the pasta cooking water.
0 M) {2 e/ v! k1 [tvb now,tvbnow,bttvb2 Stir the vinegar, sultanas, capers and most
; R& p$ P& u! I- T/ K7 P# q5 B( V& o! gtvb now,tvbnow,bttvbof the pine nuts into the onions. Season, then
" N' T s2 K* x7 w! p: Hcook for 1 min more to soften the sultanas.5.39.217.77:8898+ \& Z. N1 B0 T* G' a! E% [" `! B
Stir in the spinach and a splash of the
* K1 e' e2 `- G8 e* g/ t: a# R% Preserved pasta water. Add the pasta to the( Z3 i4 o* d8 o
onion mix and toss together – the spinach
. r2 i: Y4 f4 g2 o' m) {+ U! L) Z5 h( r5.39.217.77:8898should wilt as you do. Divide between two
. A3 o) D, b! H+ E Z% |- m4 L9 p+ u5.39.217.77:8898bowls, scatter with the remaining pine nuts
& Y* ^+ U* b# c/ Q x- Yand serve.
2 C, _( z! H- bTVBNOW 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。PER 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。9 v% E. O2 v& x; R3 k+ p
carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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