Venetian-style pasta
+ v+ I: A, E% {% QPrep 5 mins
9 x; |' u1 }' V6 o& d' p4 ^Cook 15 mins2 i( ]7 n4 l" Q5 [" U6 w5 W
; f) D/ T' G: C1 K1 tbsp olive oiltvb now,tvbnow,bttvb8 ?4 a3 C8 p5 t. B& ^; R4 x6 c7 M
2 red onions, sliced0 b1 a8 D u$ m* I$ P# V4 [3 T: c( N
200g pasta shapes
+ m. D, b8 r- A$ \4 tsp balsamic vinegar
5 s$ | q4 h. d5 K公仔箱論壇2 tbsp sultanas
+ V, Y: G* C. k% _! y2 V4 tsp capers, drained and rinsedtvb now,tvbnow,bttvb& k& k* i4 ^3 B& J: }) x' K
2 tbsp toasted pine nuts
) h; U! {6 t; S! T8 j5.39.217.76140g spinach leaves) H* h+ f( f! N" ~5 ?+ Z: T
3 y3 _7 T, h$ u- j4 @9 p1 e1 Heat the oil in a non-stick frying pan over
8 O; i. X$ o# Y, {公仔箱論壇a medium heat and fry the onions for about
6 k+ J5 `# z7 nTVBNOW 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, cook8 Z4 i3 f$ D$ W; g. f
the pasta following pack instructions. Drain,+ [' V9 q' u. m1 `7 S. s% H
reserving a little of the pasta cooking water.8 g7 S1 t- ]$ I+ I6 R
2 Stir the vinegar, sultanas, capers and most5.39.217.76% P2 U0 Z# ]+ i
of the pine nuts into the onions. Season, then
/ _# [. n) C i d# p8 ftvb now,tvbnow,bttvbcook for 1 min more to soften the sultanas.
0 X0 t2 {7 u9 u ptvb now,tvbnow,bttvbStir in the spinach and a splash of thetvb now,tvbnow,bttvb) C8 y; C. r: }# [+ F* M7 @ S6 K
reserved 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。( [( l, r" f: }- c% C s* u
onion mix and toss together – the spinach
! ~: x3 ^" U1 d# Utvb now,tvbnow,bttvbshould wilt as you do. Divide between two
* ]. }9 S+ A, i' y6 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。bowls, scatter with the remaining pine nuts
6 E' l. `: ^3 N; W. Z' R; F: dand serve.tvb now,tvbnow,bttvb; Q* V% F( N! ^. G; k& L
PER SERVING 568 kcals, fat 15g, saturates 2g,5.39.217.76- i/ ~5 _: v( @9 m- a
carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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