Venetian-style pastatvb now,tvbnow,bttvb. P0 z4 w$ V! D) l( D$ J' a" L
Prep 5 mins
4 d$ B! @$ m+ o) w$ \' Ytvb now,tvbnow,bttvbCook 15 mins, a1 Q+ H; g) c7 _+ E1 S
$ K% m( o E' w6 |6 L* L1 X$ WTVBNOW 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。1 tbsp olive oil5.39.217.76: ^' Z D) j! v% k1 ?- m
2 red onions, sliced7 H& P$ h5 V7 r( `) g; |
200g pasta shapes4 A) g) ^, {, y$ _9 q" i
4 tsp balsamic vinegar
2 W: x/ Y% g9 l8 T1 ]6 O2 z& y2 tbsp sultanas
8 D$ i) t4 O7 R9 M3 |) Q公仔箱論壇4 tsp capers, drained and rinsed
' h+ B% C! ^8 E公仔箱論壇2 tbsp toasted pine nuts
8 a0 [% g5 _0 w j1 g8 D公仔箱論壇140g spinach leaves公仔箱論壇% J* U! ^! p' D, Q8 i
) H+ ~1 a$ S' S. T! }公仔箱論壇1 Heat the oil in a non-stick frying pan over
) o/ C# }! P& L4 {' Ttvb now,tvbnow,bttvba medium heat and fry the onions for about n6 g+ [; S3 `9 |1 Q
10 mins, or until very soft. Meanwhile, cook
/ w5 v9 K# i+ V4 o3 O( [' fthe pasta following pack instructions. Drain,
/ r4 g8 d' p6 r3 Areserving a little of the pasta cooking water.
6 B- ?$ R7 w1 F. e; B2 Stir the vinegar, sultanas, capers and most5.39.217.768 t! g9 u1 Q* O8 h. }
of the pine nuts into the onions. Season, thentvb now,tvbnow,bttvb2 ?+ V8 S6 n& q) ]6 c4 k
cook for 1 min more to soften the sultanas.
: ^5 ^" {7 Y2 E9 `7 V ^tvb now,tvbnow,bttvbStir in the spinach and a splash of the
/ I/ f6 T U5 M* `5.39.217.76reserved pasta water. Add the pasta to the
/ Q2 l( f4 Y* T% [& W# mTVBNOW 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。onion mix and toss together – the spinach
% z c+ j* ? Y3 z* Z7 y9 vTVBNOW 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。should wilt as you do. Divide between two
9 K' P) R: C$ s( |, B2 e9 sbowls, scatter with the remaining pine nuts
" i, X# A0 [0 i: F a. Utvb now,tvbnow,bttvband 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。, n. ~1 A" s n; N1 S( q. E, H
PER SERVING 568 kcals, fat 15g, saturates 2g,
B, @& |$ ?) B, y) j, m0 ^carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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