Venetian-style pasta" y! T3 e; S- _# i' I
Prep 5 mins5.39.217.76; A6 w% ^2 |3 r# n+ p; ^7 n
Cook 15 mins
' x! n' v7 G+ J2 B. X, m
1 Y, M- P4 {1 p& v3 s0 p5.39.217.761 tbsp olive oil公仔箱論壇% W1 Z' m: Y& i8 _. H
2 red onions, sliced
. T7 Y* \, l+ i+ f4 s3 {200g pasta shapes公仔箱論壇/ f- _( e1 c$ i& i# g
4 tsp balsamic vinegar
- X( `, f2 O. _: i; {) j6 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。2 tbsp sultanas
: e3 J) i# q3 s, VTVBNOW 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 capers, drained and rinsed
! V; N! U% w2 r( Q2 tbsp toasted pine nuts
: [4 a8 ^! W7 a5.39.217.76140g spinach leaves
C; K$ \6 k+ ] |: Q$ ?% \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。
" q9 `+ @2 T; P. k: K1 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。- m4 B+ v/ I3 b3 ~) m: A, k
a medium heat and fry the onions for about
& l! H A6 p) _ j' l* QTVBNOW 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。10 mins, or until very soft. Meanwhile, cook
c; V7 u0 H5 Z0 qthe pasta following pack instructions. Drain,
1 O0 l1 \7 @" o2 t, \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。reserving a little of the pasta cooking water.
" |/ P! c6 z3 e) 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。2 Stir the vinegar, sultanas, capers and most
, e! q9 A$ N6 z h7 [: i2 M; Jof the pine nuts into the onions. Season, then5.39.217.764 j. Y2 j: B$ v; n
cook for 1 min more to soften the sultanas.* U% |& d3 m) z; T, b0 b9 `4 Y
Stir in the spinach and a splash of the
6 _5 B; n+ n2 J. h2 ]( Z8 ]5.39.217.76reserved pasta water. Add the pasta to theTVBNOW 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。% _; u; d0 d$ j; k4 B: O' d: @0 k" c' t
onion mix and toss together – the spinach
; ~; i8 H% M) F' q, W5.39.217.76should wilt as you do. Divide between two
- H* b% `: ]% E; ^; I5 w公仔箱論壇bowls, scatter with the remaining pine nuts
/ k* U7 L; Y1 ^and serve.tvb now,tvbnow,bttvb- j" Y1 b: B1 Y" J
PER SERVING 568 kcals, fat 15g, saturates 2g,
# c1 P. e: P" U# M C, R5 X5.39.217.76carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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