Venetian-style pasta
7 q+ H* F8 D1 D8 H# UTVBNOW 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 mins# r( ], m2 [/ ~6 c/ f0 \
Cook 15 mins
7 Q# A v" d3 `* e公仔箱論壇5.39.217.764 C/ O0 n9 d3 R O
1 tbsp olive oil5.39.217.760 j H2 K, q4 P$ d* n4 z8 I6 j
2 red onions, sliced
4 ~# [: }. p: W) |2 W& XTVBNOW 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。200g pasta shapes
+ t2 O+ n9 q2 M& |* P4 tsp balsamic vinegar
" ^$ K. @, q; `$ W8 y6 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 sultanasTVBNOW 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。) ]# W6 C, l! |
4 tsp capers, drained and rinsed
7 |" u6 I3 d3 {' C4 I& D4 Itvb now,tvbnow,bttvb2 tbsp toasted pine nutstvb now,tvbnow,bttvb$ l) K7 t3 |3 `/ n: x
140g spinach leaves
8 y& y: L6 |5 T; L& ` b# g! ?5.39.217.769 l# j6 V- t% A( s$ ]4 Z
1 Heat the oil in a non-stick frying pan over
2 j( f2 n: ~6 T- A4 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。a medium heat and fry the onions for about
; ?7 [' ^: n0 t2 ptvb now,tvbnow,bttvb10 mins, or until very soft. Meanwhile, cook+ ^1 {. o! a0 Z) c |, A/ h
the pasta following pack instructions. Drain,tvb now,tvbnow,bttvb/ M M! f% n2 f+ c
reserving a little of the pasta cooking water.tvb now,tvbnow,bttvb/ O- t/ }" m& O6 z
2 Stir the vinegar, sultanas, capers and most
0 Q4 d9 |" |: K5 j* q5.39.217.76of the pine nuts into the onions. Season, then
4 b& m. r* L- t5 f. y/ A5.39.217.76cook for 1 min more to soften the sultanas.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/ l7 q6 D- N' T
Stir in the spinach and a splash of the
7 R3 W" B8 \- y7 L3 }8 C& y3 Ctvb now,tvbnow,bttvbreserved pasta water. Add the pasta to the
" S# ^, Y0 o5 Mtvb now,tvbnow,bttvbonion mix and toss together – the spinach公仔箱論壇+ p8 W0 O0 x1 {3 j4 N% _, }: p' F
should wilt as you do. Divide between twotvb now,tvbnow,bttvb8 j& G) I0 K7 _- R9 o
bowls, scatter with the remaining pine nuts
6 c: K1 w3 a* m9 M u' b2 t公仔箱論壇and serve.公仔箱論壇1 O# S* k' y8 v! b
PER SERVING 568 kcals, fat 15g, saturates 2g,5 ~/ P; K) k. g: \9 [
carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
| 