Venetian-style pasta+ A0 i4 _* T" }+ s. S
Prep 5 mins
* Z! S) K( K( j5.39.217.76Cook 15 mins. V: r& E- Z U- z
! l# S; E l, x# S3 g1 tbsp olive oil2 i, z: c! e2 V0 I! r, V& T
2 red onions, sliced
0 W6 T. I$ |2 t! }200g pasta shapes
" W/ B7 I' J: |4 g* z, ctvb now,tvbnow,bttvb4 tsp balsamic vinegar- b; s2 |, p! B9 w2 C0 m, a) j4 D$ f1 O
2 tbsp sultanas
% X) A2 t7 V9 O$ E$ ~4 tsp capers, drained and rinsed
) @7 p, \( ~. A8 y9 z2 tbsp toasted pine nuts
( ^& g7 F" h* a; u; |) ^0 G$ tTVBNOW 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。140g spinach leaves
8 A2 n- b. c. a" W' I公仔箱論壇
: @) z, U. F F, h& Xtvb now,tvbnow,bttvb1 Heat the oil in a non-stick frying pan over
) K9 B# @9 c/ ]- Z1 }# c9 Z* T) i5.39.217.76a medium heat and fry the onions for aboutTVBNOW 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。* y! b' i4 S1 R4 p3 q
10 mins, or until very soft. Meanwhile, cook
& Y9 X1 o1 O% B8 c: c& B公仔箱論壇the pasta following pack instructions. Drain,
) M- P R# U2 V5 B' Nreserving a little of the pasta cooking water.
+ Q. t6 t6 K% C6 ]& \- n5 m2 Stir the vinegar, sultanas, capers and most
3 [. f9 Z( N T7 }& J, I! ~) N2 Fof the pine nuts into the onions. Season, then7 O% G( l! ]$ y9 ^8 s- S& t
cook for 1 min more to soften the sultanas.
; Q! e L7 x: r0 D5.39.217.76Stir in the spinach and a splash of the
& r6 r$ \- t5 N6 }9 ~: mtvb now,tvbnow,bttvbreserved pasta water. Add the pasta to the0 `# s3 S ~: u& N, n
onion mix and toss together – the spinach* ^3 D8 C2 O, L, h" h$ a& W
should wilt as you do. Divide between two
6 n* B6 [5 k* @9 fbowls, scatter with the remaining pine nuts
+ j# n/ B8 N- Band serve.5.39.217.76& R6 p5 f, h, M. R! f: G, J# r
PER SERVING 568 kcals, fat 15g, saturates 2g,
* F& R4 @. h- e3 [, K+ m. `tvb now,tvbnow,bttvbcarbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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