Venetian-style pasta
5 i# Z# M$ l R5 h. c4 }Prep 5 mins: `0 U, k Z0 w( g. u
Cook 15 mins0 k* T7 C5 T8 _% K( I) ?/ x J
$ q' C3 H2 |9 z# G1 tbsp olive oilTVBNOW 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。" i% j' m" b1 b' x2 M8 I' P
2 red onions, sliced
1 v9 L- B. b2 B$ A9 t; {& `200g pasta shapes
0 v+ m# r- g6 H* m! r. N7 `www1.tvboxnow.com4 tsp balsamic vinegar
. D' D7 s$ H) A8 X3 F. y: x2 tbsp sultanas: V) o% V9 k4 ?' x6 d( C
4 tsp capers, drained and rinsed# T; ~5 U- y8 }2 s& z4 j
2 tbsp toasted pine nuts
, o2 P. O6 k0 I# lTVBNOW 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。140g spinach leaves公仔箱論壇0 S9 }. V6 w! E
8 e5 ^6 }3 I9 W' ]. }2 a1 Heat the oil in a non-stick frying pan over6 q7 L3 c/ }( a8 m1 L2 V. h+ n
a medium heat and fry the onions for about
- c# y! k/ l1 s+ v1 K5 Wtvb now,tvbnow,bttvb10 mins, or until very soft. Meanwhile, cookwww1.tvboxnow.com/ Y- D9 ^( L5 Q
the pasta following pack instructions. Drain,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。; s9 K+ Q1 h, V7 l2 i1 E
reserving a little of the pasta cooking water.tvb now,tvbnow,bttvb& y5 G- E2 Y3 {- B' i1 ?
2 Stir the vinegar, sultanas, capers and most
" ?: C! V7 m: s2 I9 Q9 UTVBNOW 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。of the pine nuts into the onions. Season, then
9 y6 @ O+ g/ h7 p9 R# |www1.tvboxnow.comcook for 1 min more to soften the sultanas.
& i# X+ H+ [% l3 c Utvb now,tvbnow,bttvbStir in the spinach and a splash of the
9 H" T. Y; L2 M2 G8 s" d C" y: xreserved pasta water. Add the pasta to the7 I% C- X( S" b$ F
onion mix and toss together – the spinachtvb now,tvbnow,bttvb! v: M5 N) y7 ]2 y! s; \
should wilt as you do. Divide between twowww1.tvboxnow.com1 D S) J0 L! k% _( Q4 X3 G4 [
bowls, scatter with the remaining pine nuts0 {: r. C+ Z3 C2 G; H! h; _; y
and serve.2 B. V9 W' x% G+ j$ D
PER SERVING 568 kcals, fat 15g, saturates 2g,
7 P2 A1 l4 Q* H" g9 ncarbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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