Venetian-style pasta
# T; S/ |4 A3 b! a7 E5 k* @' mtvb now,tvbnow,bttvbPrep 5 mins% ^( V( Q4 v' I: U9 n) S# {
Cook 15 minstvb now,tvbnow,bttvb6 ?& h+ w$ p4 l; O2 `4 d, [
& t) U) W. G N2 M6 ?3 U公仔箱論壇1 tbsp olive oiltvb now,tvbnow,bttvb4 F; D. H1 S1 v. j1 J; ^( B& Q
2 red onions, slicedTVBNOW 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 j- d. S: l8 T3 M- X8 p
200g pasta shapes
, t7 b' {$ U9 B, f8 i4 tsp balsamic vinegar
9 p6 _2 f4 {. ~8 E }' A公仔箱論壇2 tbsp sultanas5.39.217.76# n2 x9 K% b* T; ^6 x
4 tsp capers, drained and rinsed
7 L1 o5 I4 X. ]6 B5.39.217.762 tbsp toasted pine nuts5.39.217.766 z u/ F/ a4 {
140g spinach leaves* Q6 i6 u6 a- O# Q
; B# J1 t1 y/ q" Q5 J* b& }公仔箱論壇1 Heat the oil in a non-stick frying pan over
: r; P' _/ v$ h5 ya medium heat and fry the onions for about
; J6 Q, T, z' H" v9 h公仔箱論壇10 mins, or until very soft. Meanwhile, cooktvb now,tvbnow,bttvb0 G1 ]0 ]2 P% l5 C( a# w+ j" t
the pasta following pack instructions. Drain,
u j! `- f% T1 hreserving a little of the pasta cooking water.5 T) h& v8 {2 G3 J/ B, O" A/ L
2 Stir the vinegar, sultanas, capers and most
# \( J7 J% e* z5.39.217.76of the pine nuts into the onions. Season, then
# c+ i* u- [, T+ ocook for 1 min more to soften the sultanas.
1 p+ v% C$ k3 c* t: KStir in the spinach and a splash of the
8 {( |5 P9 E% C+ U2 S& j- W公仔箱論壇reserved pasta water. Add the pasta to the
3 t! D: I: w3 h' Q: f0 w8 Conion mix and toss together – the spinach
6 W7 m" ?. a+ y2 m/ ?+ ?9 j6 Rshould wilt as you do. Divide between twotvb now,tvbnow,bttvb& c4 g$ t7 O5 P7 {/ B! a7 N5 D
bowls, scatter with the remaining pine nuts
# G$ g$ W9 Z! q; J/ @7 pand serve.7 e5 s. {+ @/ z. L
PER SERVING 568 kcals, fat 15g, saturates 2g,
% [; W1 W& B3 u4 `& }3 s8 t' Ecarbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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