Venetian-style pasta
5 ~! g& P: {+ T4 B, y* s" y! n$ }- gTVBNOW 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。Prep 5 minstvb now,tvbnow,bttvb; `/ g0 A( Y2 P3 h
Cook 15 minsTVBNOW 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。% C4 c/ C% k: W1 q; b
1 g: `: X9 u" M: Z: u* l
1 tbsp olive oil公仔箱論壇% }- q3 ~2 |2 A% w" d# w
2 red onions, sliced5.39.217.769 p' f, t$ g# K% Z# p. Y- d+ p
200g pasta shapes
; L2 t6 n" \0 L* {1 R: h1 C6 o: u8 D5.39.217.764 tsp balsamic vinegar
* g$ y/ J+ S; B( [8 `4 I1 T2 tbsp sultanas5.39.217.76 h s+ v, ~: @& x
4 tsp capers, drained and rinsed
0 Q) R* W( `2 R& S2 tbsp toasted pine nuts
j" [ C( _! A5 Jtvb now,tvbnow,bttvb140g spinach leaves5.39.217.760 H3 [" \+ B+ p" O/ [- u# f3 W7 t
! a9 V$ V2 A4 U2 Y( }8 G' I: ]tvb now,tvbnow,bttvb1 Heat the oil in a non-stick frying pan over
- m! d1 q, |7 yTVBNOW 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。a medium heat and fry the onions for abouttvb now,tvbnow,bttvb; I4 T l# d F1 g/ t0 y L) Q
10 mins, or until very soft. Meanwhile, cookTVBNOW 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。6 F! e4 Y" k6 W: n( k1 P7 i5 z
the pasta following pack instructions. Drain,
" D, h7 ~* ]# o# B2 w1 ]9 |5.39.217.76reserving a little of the pasta cooking water.
1 R# o# Y; ?& htvb now,tvbnow,bttvb2 Stir the vinegar, sultanas, capers and most
. z( I P" l0 c/ q* l% r: i$ T5.39.217.76of the pine nuts into the onions. Season, then公仔箱論壇- ~+ U! G( Q5 o9 l- Y6 e
cook for 1 min more to soften the sultanas.
. W5 }& h) E4 K" d% u6 zTVBNOW 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。Stir in the spinach and a splash of the1 a( D8 N+ }+ G1 n9 q
reserved pasta water. Add the pasta to the9 x, }- I! S' A5 K$ f! }
onion mix and toss together – the spinach
' Y0 Q" f2 |6 _& I- gtvb now,tvbnow,bttvbshould wilt as you do. Divide between two. f4 q; T! f8 w4 x
bowls, scatter with the remaining pine nuts9 @2 M" j0 k# J- C& t/ K, N) C
and serve.
$ i2 H# X \" |3 L7 c6 T. }PER SERVING 568 kcals, fat 15g, saturates 2g,
7 l* t! R3 |# k% B( {2 `$ vtvb 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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