Venetian-style pasta
8 q: U, @2 x+ L5 E, htvb now,tvbnow,bttvbPrep 5 mins
^+ \0 F" s* M! d$ e3 ~Cook 15 mins公仔箱論壇8 l3 a: h* {; X, x; C
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。% M+ a9 s' }) D+ @+ z, O& N2 C/ _2 t
1 tbsp olive oiltvb now,tvbnow,bttvb7 u' P: h0 U/ k+ [
2 red onions, sliced公仔箱論壇- _% w8 i+ T2 [) R1 I
200g pasta shapes公仔箱論壇2 U( B/ z' u) L/ T! X2 j
4 tsp balsamic vinegar
* B0 o8 D; R4 Q" ^3 n" z6 }2 tbsp sultanas2 D a2 g, D, I+ D$ C4 u: w
4 tsp capers, drained and rinsed
5 O0 r: Q% Z! S% Y* e* ttvb now,tvbnow,bttvb2 tbsp toasted pine nuts( c/ U: j* D! a) p: T* Q
140g spinach leaves8 V* v+ n$ F' ?# S& ^
: I& O2 ^' L! Z9 y1 Heat the oil in a non-stick frying pan overwww1.tvboxnow.com" f5 n) ~% @& N g4 [; k
a medium heat and fry the onions for about
0 B! R2 Q4 [. J7 [- Y5 p' j% etvb now,tvbnow,bttvb10 mins, or until very soft. Meanwhile, cook
. E/ |2 r7 u; H }8 Wwww1.tvboxnow.comthe pasta following pack instructions. Drain,
+ E; k9 ?9 J& G7 s2 Dreserving a little of the pasta cooking water.
) _ u; s r$ u' S; h' @9 h6 }: d2 Stir the vinegar, sultanas, capers and most
# b1 F6 ]. @" U, N( R1 I# l. u公仔箱論壇of the pine nuts into the onions. Season, then
: _; _$ r6 e+ n+ W: g2 O( fcook for 1 min more to soften the sultanas.2 J" z- t0 Y3 y" _
Stir in the spinach and a splash of thetvb now,tvbnow,bttvb9 V" A* M$ x; L5 |
reserved pasta water. Add the pasta to the
% W" C8 S$ R" I6 Xonion mix and toss together – the spinach
8 H$ I+ ]4 y$ T) d; j) F- |should wilt as you do. Divide between twowww1.tvboxnow.com! t4 D. |: `: T6 k1 X4 V! I
bowls, scatter with the remaining pine nutswww1.tvboxnow.com5 I i/ s3 e9 L, [4 g* L" m6 ? b
and serve.
u8 ?: d r f; r: C; A) o公仔箱論壇PER SERVING 568 kcals, fat 15g, saturates 2g,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。- k# S% [% Q9 V% n
carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
| 