Venetian-style pasta
7 r4 a( ^8 Z: J' l( x! v5.39.217.77:8898Prep 5 mins% Y5 v- i. D/ `6 m
Cook 15 mins
- w) ` m% Q" X) j4 L( I0 [公仔箱論壇
; b+ C4 R+ u1 O* C5 L* r1 tbsp olive oil公仔箱論壇7 a+ Y; ^, f8 `3 z
2 red onions, sliced
; p5 @- n- q( m" w. U7 W r# U: s" j- U% ]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。200g pasta shapes5.39.217.77:8898; w4 Z, f' X& T2 g/ j1 J
4 tsp balsamic vinegar
3 U5 h6 Y9 ?$ g! ?1 H8 y3 G公仔箱論壇2 tbsp sultanas& f" L2 _0 d O3 B! Y
4 tsp capers, drained and rinsedtvb now,tvbnow,bttvb4 V @- \: I% r2 u
2 tbsp toasted pine nuts
; V/ y! r( q7 [4 o) \+ h" V+ ~140g spinach leaves
, @/ L7 N2 H9 H; ~$ G8 a( l; ttvb now,tvbnow,bttvb
" T, u1 M0 G8 P+ ]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。1 Heat the oil in a non-stick frying pan over
3 s% J* T* ?5 ~公仔箱論壇a medium heat and fry the onions for about
6 K$ P# Q4 V% h' f10 mins, or until very soft. Meanwhile, cook
& [- a, ~% n% Kthe pasta following pack instructions. Drain,* d! k+ D3 A" h
reserving a little of the pasta cooking water.) k8 U7 G3 R R9 k& U
2 Stir the vinegar, sultanas, capers and most
2 e6 Z! u6 ~# B- Q0 P) m/ z: _of the pine nuts into the onions. Season, thenTVBNOW 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。5 g, I% P1 ]/ N& x4 Y# D0 E+ m
cook for 1 min more to soften the sultanas.
: j. D* H" ~( G9 x- u) H' z6 \tvb now,tvbnow,bttvbStir in the spinach and a splash of the
" I- ?; b$ w0 X5 Wtvb now,tvbnow,bttvbreserved pasta water. Add the pasta to the
5 P/ t8 I7 L: Y k# b$ e* conion mix and toss together – the spinach
& B/ Y4 P7 K/ y公仔箱論壇should wilt as you do. Divide between two
8 a; s6 E Q* Ttvb now,tvbnow,bttvbbowls, scatter with the remaining pine nuts公仔箱論壇* @ c& ?" o7 P+ H
and serve.
4 Z0 h) I7 ?5 ?$ i+ C1 z9 s5.39.217.77:8898PER SERVING 568 kcals, fat 15g, saturates 2g,
/ L( I8 A9 {, ^+ {) g Wcarbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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