Venetian-style pastatvb now,tvbnow,bttvb6 \0 Y' K4 H, | o1 x! t$ e8 v
Prep 5 mins
9 t! i1 i0 [# E. C1 j# ~% `8 xCook 15 mins1 C1 W. Z% x' x1 I1 ~
tvb now,tvbnow,bttvb# p0 ~( H( L& g! E; u( X
1 tbsp olive oil
8 a) ]6 H! b. ?, v1 K1 wtvb now,tvbnow,bttvb2 red onions, sliced1 D' F$ s5 W( A: G$ A( T
200g pasta shapes5.39.217.768 F: M6 ?/ C! Q- `! u, w1 l+ t
4 tsp balsamic vinegar
8 H/ l `0 q. \2 tbsp sultanas
& y: ?5 ^' j" Y0 [1 }* t4 tsp capers, drained and rinsedtvb now,tvbnow,bttvb& W( b, s' R3 E1 f* F7 F* K
2 tbsp toasted pine nuts公仔箱論壇5 B% u+ Q5 P5 Z
140g spinach leaves
, a" [$ Q- K7 B; N; i" |0 O" m) m2 r( y, a
1 Heat the oil in a non-stick frying pan over公仔箱論壇/ Z2 f+ U: n% c
a medium heat and fry the onions for about
: p) V; o- {1 b1 ]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。10 mins, or until very soft. Meanwhile, cook
9 K2 p$ [" Z. wthe pasta following pack instructions. Drain,公仔箱論壇' H3 H/ I( b4 ~' f7 a' s& I7 ~, i
reserving a little of the pasta cooking water./ z& k# h6 s- M: Q1 a' w
2 Stir the vinegar, sultanas, capers and most2 q; Z. Q: o# p& |$ A- P* F1 E
of the pine nuts into the onions. Season, thentvb now,tvbnow,bttvb* t' g3 w4 {" ?# K8 \' t, O
cook for 1 min more to soften the sultanas.
( b& n: B% }8 \7 V1 H% b公仔箱論壇Stir in the spinach and a splash of thetvb now,tvbnow,bttvb; L0 f1 O2 c0 T5 {$ S P0 f
reserved pasta water. Add the pasta to the
4 o! ^2 I6 U4 F4 V. X0 W3 {, ^tvb now,tvbnow,bttvbonion mix and toss together – the spinach
( l( c; ^9 c# Yshould wilt as you do. Divide between two
& D9 m" \: |4 p4 Z8 \% @bowls, scatter with the remaining pine nuts+ r4 _# L' _8 D' F/ U d D
and serve.
" O! D' u3 n! b1 t$ b' Ptvb now,tvbnow,bttvbPER SERVING 568 kcals, fat 15g, saturates 2g,
y, E3 v# G6 O( Y) o- j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
| 