Venetian-style pasta, E- B) g/ R/ F/ ?% e; {- @# |
Prep 5 mins
$ T% ?$ F1 v+ B) H0 Y$ \; i- Atvb now,tvbnow,bttvbCook 15 mins
' d/ z6 _: r+ r7 E: J7 O+ p, E- F公仔箱論壇
, a2 [4 U' F- j! d0 `! W8 t9 [' V2 Z1 tbsp olive oil公仔箱論壇4 T$ S" m4 b# T" v. c2 D
2 red onions, sliced
& F# A, z. x. A) n公仔箱論壇200g pasta shapes8 i S8 p: \/ s. H4 z
4 tsp balsamic vinegar% J! g/ a! n$ M5 i& P; G
2 tbsp sultanas( {. P% P) R1 @5 D$ j0 Z* p& ?
4 tsp capers, drained and rinsed5.39.217.76, Y8 }7 R4 F# p) K9 l0 U" J0 \
2 tbsp toasted pine nuts. z% F) G* `. h9 u
140g spinach leaves5.39.217.763 H' L9 J% Y' ?. ~0 B
( f( \+ C& h( A6 j7 Z公仔箱論壇1 Heat the oil in a non-stick frying pan over
2 j' ]9 V+ j |% r6 Btvb now,tvbnow,bttvba medium heat and fry the onions for about
' w- L* j H) U' [( W; y' k6 O公仔箱論壇10 mins, or until very soft. Meanwhile, cook公仔箱論壇9 W' \2 ]; @$ G" C
the pasta following pack instructions. Drain,
! ], Z( t1 Y8 atvb now,tvbnow,bttvbreserving a little of the pasta cooking water.5.39.217.763 u, ~, e o' c6 {3 a) I( e
2 Stir the vinegar, sultanas, capers and most
2 O3 y2 i; m' l# C3 Z! e$ t2 @- Jof the pine nuts into the onions. Season, thentvb now,tvbnow,bttvb! @- a x, R9 H% e& _" c$ q# o% V
cook for 1 min more to soften the sultanas.- |5 c! t! l% L. S
Stir in the spinach and a splash of the
% n5 C x; C% b+ c" H; R( r公仔箱論壇reserved pasta water. Add the pasta to the
/ [+ G8 @6 S; {$ ]* j9 \) Ionion mix and toss together – the spinach
* D5 ~: z5 k2 Q% ushould wilt as you do. Divide between two5.39.217.76- v- q( m* i7 _6 S/ `$ K/ o
bowls, scatter with the remaining pine nuts
. @+ n6 ~. v, ^, T5.39.217.76and serve.
0 Z' l* q1 E$ G5 I' _PER SERVING 568 kcals, fat 15g, saturates 2g,5.39.217.76, Z( M% U$ f i& M
carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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