Venetian-style pastatvb now,tvbnow,bttvb* J1 [% G) p" l9 A' Y5 ^ i
Prep 5 minstvb now,tvbnow,bttvb$ p' D0 z+ Z7 c a* o, L$ i
Cook 15 mins5.39.217.762 j, E2 n5 e( K8 P, D" d0 K
5.39.217.76& R+ A/ f! I( M9 U) N# A2 [+ H
1 tbsp olive oil
4 v+ N! M2 o2 \6 h2 red onions, sliced
* S n! R' F. U" R% h公仔箱論壇200g pasta shapes
- m" d9 u) R1 ~" \% W- U5.39.217.764 tsp balsamic vinegar
# I+ L0 L- i$ b! ftvb now,tvbnow,bttvb2 tbsp sultanas5 `, x# c* P8 P9 B! |6 y, [
4 tsp capers, drained and rinsed
& Y' d' B- M8 Y2 J3 u* 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。2 tbsp toasted pine nuts5 l% V% B$ |! K& X. {) S
140g spinach leaves
/ L6 b6 M; _3 N' }* y& g- W7 R& O }" ]8 I D$ b t
1 Heat the oil in a non-stick frying pan over5.39.217.76( n6 T+ h7 M1 G# b1 ^
a medium heat and fry the onions for about& M r- j. C7 v
10 mins, or until very soft. Meanwhile, cook5.39.217.76, V4 s0 a, \+ _
the pasta following pack instructions. Drain,3 x" x# R! V4 |8 ^
reserving a little of the pasta cooking water.
( k' r2 C+ A8 q! HTVBNOW 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 Stir the vinegar, sultanas, capers and most1 V$ j+ K9 R/ y! r1 j J& C
of the pine nuts into the onions. Season, then3 [$ C' Z7 j, c1 }4 _9 e6 m
cook for 1 min more to soften the sultanas.
7 O% _" J# ]% LStir in the spinach and a splash of the
# H4 \' u3 {# z$ creserved pasta water. Add the pasta to thetvb now,tvbnow,bttvb& T1 ~5 P! R. A
onion mix and toss together – the spinachTVBNOW 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。/ Y/ B# ]- w- ^) P }2 s9 Z
should wilt as you do. Divide between two
. M( L8 a' t( B6 P' h. Sbowls, scatter with the remaining pine nuts
( ~! L5 R8 v# ^; Q$ k! m; S4 ?2 m5.39.217.76and serve.
! O+ h h+ c% E- d% J& IPER SERVING 568 kcals, fat 15g, saturates 2g,公仔箱論壇) N. E: h; s4 `1 \" S
carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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