Venetian-style pastawww1.tvboxnow.com6 U7 [8 S. z$ l9 T1 m
Prep 5 mins
n9 G% a m1 s8 r+ k9 Nwww1.tvboxnow.comCook 15 mins
8 g/ u8 I- p+ ?; pTVBNOW 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。www1.tvboxnow.com' E3 I1 ]8 l% ]' R
1 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。; H1 x: @! Z2 Q0 N$ ^" \
2 red onions, sliced8 [5 w7 G: X! s, ~
200g pasta shapes- o( r, V( y9 D1 V7 \) l' I) }
4 tsp balsamic vinegar
% L# [# k! A6 ~. U" n公仔箱論壇2 tbsp sultanas
+ J# r7 f h9 e, {! l4 `www1.tvboxnow.com4 tsp capers, drained and rinsed
l" S' K& E) A$ o7 [4 h公仔箱論壇2 tbsp toasted pine nuts
9 D: l @ ` v2 ~! k' M# m公仔箱論壇140g spinach leaveswww1.tvboxnow.com2 \0 N7 Z7 ~- @& z" p. u, g
8 k) s9 R. C: h& N% ~0 P4 O/ Q公仔箱論壇1 Heat the oil in a non-stick frying pan over
/ U0 x# q1 e+ N' ba medium heat and fry the onions for about
) w1 R* Z6 |! l10 mins, or until very soft. Meanwhile, cook4 ^' o+ d8 s5 a: c! o" F/ l+ H
the pasta following pack instructions. Drain,$ }, L+ {9 E$ A" x3 t9 w6 s
reserving a little of the pasta cooking water.
3 q! {8 i$ R# J3 q: Y' H2 N( ]2 Stir the vinegar, sultanas, capers and most k% D1 C! D; P/ Q
of the pine nuts into the onions. Season, then
% o# {- [4 G- U7 I Otvb now,tvbnow,bttvbcook for 1 min more to soften the sultanas.
( I. J% f- J9 Q$ r* BStir in the spinach and a splash of the
9 R- l' J/ [8 i' J S _0 Iwww1.tvboxnow.comreserved pasta water. Add the pasta to the
7 x+ \/ @4 S5 e* @7 x* [: G. Zwww1.tvboxnow.comonion mix and toss together – the spinach
( A! G9 B8 `: |9 V5 ushould wilt as you do. Divide between two( |: T0 P A* C9 I
bowls, scatter with the remaining pine nutsTVBNOW 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。; s0 c3 y5 V' X# o& y/ \' e
and serve.tvb now,tvbnow,bttvb( J( M' q/ d3 R$ z/ K5 u
PER SERVING 568 kcals, fat 15g, saturates 2g,
' m. `8 w: Y+ Y* g# E3 e$ F6 xtvb now,tvbnow,bttvbcarbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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