Venetian-style pasta. p$ o" k- H, `. d T& C! o
Prep 5 mins5.39.217.76' C$ S! a- n u% R: q
Cook 15 mins5.39.217.767 V: `0 A4 {' a
) c% s/ j) f7 p o- j1 tbsp olive oil- s Y7 i" y0 ?; @+ R0 j2 y0 I
2 red onions, slicedtvb now,tvbnow,bttvb, n9 H( n! n. K3 [2 \# j& j
200g pasta shapes
$ F+ u, _% V! G, N3 n8 c& b& x3 b- H5.39.217.764 tsp balsamic vinegar
, }, d3 F* i( X7 q M- a2 tbsp sultanas
I$ [) R X; d公仔箱論壇4 tsp capers, drained and rinsed+ o; \( P% I* Y F# V# Q
2 tbsp toasted pine nuts
. e2 J: C, c3 P% ktvb now,tvbnow,bttvb140g spinach leaves& z$ J$ A9 b9 i) F* a; b
5.39.217.76) j" A6 B$ Z1 E7 J$ c
1 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。. P3 ~/ i: {6 ~7 B
a medium heat and fry the onions for about
: r: H) z4 ]# d9 @5 \. Rtvb now,tvbnow,bttvb10 mins, or until very soft. Meanwhile, cook
6 H# n5 k4 i* @. k$ t5 G公仔箱論壇the pasta following pack instructions. Drain,tvb now,tvbnow,bttvb6 b# o" i S Z) h; g
reserving a little of the pasta cooking water.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。* Z w; E- [2 E( D( o6 m
2 Stir the vinegar, sultanas, capers and most
" U$ |8 k+ z# L, S* g6 ?of the pine nuts into the onions. Season, thentvb now,tvbnow,bttvb( C7 n7 i8 ]$ }
cook for 1 min more to soften the sultanas.
" h v; K0 x4 l6 ^2 A5.39.217.76Stir in the spinach and a splash of the
7 V% K' o, F! a3 q1 k- breserved pasta water. Add the pasta to the0 N* \: m) Q: n8 E/ I
onion mix and toss together – the spinach W6 I8 m7 X) `. V0 Q8 j0 n
should wilt as you do. Divide between two
( C: T' A$ _) G7 j8 P; u5.39.217.76bowls, scatter with the remaining pine nuts
. u1 }3 e, \' t" j" sand serve.
2 W% \( s+ h! b5 G* \tvb now,tvbnow,bttvbPER SERVING 568 kcals, fat 15g, saturates 2g,
9 R- V8 z, f: K5.39.217.76carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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