Venetian-style pastaTVBNOW 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。# ~5 \$ p" M' i& C
Prep 5 mins
( ^$ b2 t1 L! ~7 [. t; V. ]4 ETVBNOW 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。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。% ^, W6 e& m% w$ ^1 {9 s7 ~8 z
: b+ I7 d7 a* v5.39.217.761 tbsp olive oil
! u: R# d k" Q& E1 D. b公仔箱論壇2 red onions, sliced
; D3 V% N: o; g( M公仔箱論壇200g pasta shapes
+ X* m# n4 E F5 c) Ftvb now,tvbnow,bttvb4 tsp balsamic vinegartvb now,tvbnow,bttvb8 a7 q& ]3 Z7 i
2 tbsp sultanastvb now,tvbnow,bttvb8 W7 S6 {5 r% s( ~0 j. ?
4 tsp capers, drained and rinsed% [0 S: m; {# g f( ]
2 tbsp toasted pine nutsTVBNOW 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。9 k$ a; u; N4 {6 n# R
140g spinach leavesTVBNOW 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 u I; J; i6 s- }
( C9 m/ @2 ]9 J# W4 _% J6 V% Q5.39.217.761 Heat the oil in a non-stick frying pan overtvb now,tvbnow,bttvb7 ^# A/ i' G+ @3 x. }2 m; O
a medium heat and fry the onions for about
; z% F1 }3 I8 P公仔箱論壇10 mins, or until very soft. Meanwhile, cook6 P) V, Q5 W8 a" n6 z; o' S
the pasta following pack instructions. Drain,tvb now,tvbnow,bttvb1 ^# \4 Q7 \; A" m4 H& T) O
reserving a little of the pasta cooking water.5.39.217.76% A- l; G* k6 @
2 Stir the vinegar, sultanas, capers and most
7 u( ~! {. y9 N$ e公仔箱論壇of the pine nuts into the onions. Season, then
0 C+ y- Z: n; `, V, f) Y0 ETVBNOW 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。cook for 1 min more to soften the sultanas.
# _, t( a ]. |- S7 ]% ?5.39.217.76Stir in the spinach and a splash of the3 O9 @ u5 x' i) r& z- t; k) f
reserved pasta water. Add the pasta to the2 h) X$ a* i N( K+ v
onion mix and toss together – the spinach5.39.217.76: V. @' B! E& W/ Y
should wilt as you do. Divide between two5 c: n! N0 E5 a
bowls, scatter with the remaining pine nuts5.39.217.766 S' j* i" l4 Q
and serve.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。( e7 T4 K4 f+ ^& t& j- C% U; [( @
PER SERVING 568 kcals, fat 15g, saturates 2g,
1 \; T$ x' n# _% T, ?2 q* L公仔箱論壇carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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