Venetian-style pasta( w1 q z3 ]7 m! E' W- W! K7 T
Prep 5 mins
& D# a# U) g, @% |& V公仔箱論壇Cook 15 mins( D" L' U4 d q0 s! p. {/ t
公仔箱論壇, o! X5 z: L1 {
1 tbsp olive oil
4 B z) C s9 @+ y8 c2 red onions, sliced
. P$ U# b; T" Y7 f5 Stvb now,tvbnow,bttvb200g pasta shapes
% J7 L+ Z0 F, {+ ttvb now,tvbnow,bttvb4 tsp balsamic vinegar
+ T% l" x, E# k9 i% n2 tbsp sultanas
5 I9 d" W& \) {/ X- F6 s7 Ctvb now,tvbnow,bttvb4 tsp capers, drained and rinsed
- Z/ t: `- ^! u9 |# H* C1 c2 tbsp toasted pine nutstvb now,tvbnow,bttvb0 T* n0 R) j8 L$ O z
140g spinach leaves0 ?- m8 _: Z# C
9 {4 w9 `* b e4 \公仔箱論壇1 Heat the oil in a non-stick frying pan over4 i, [" D- v, m# k x; `' z$ q
a medium heat and fry the onions for aboutTVBNOW 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。5 G( i' w5 E7 X$ D
10 mins, or until very soft. Meanwhile, cook
8 l; M+ A1 Y5 ]1 o H+ N# Nwww1.tvboxnow.comthe pasta following pack instructions. Drain,% f4 T/ `5 o2 v5 J' g
reserving a little of the pasta cooking water.
5 o3 \( t4 g A公仔箱論壇2 Stir the vinegar, sultanas, capers and most
. n' h; g# G! d& o/ P7 Z% B% ^of the pine nuts into the onions. Season, then
' j# f2 r7 E( c) `; 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。cook for 1 min more to soften the sultanas.
# e7 h4 @( I$ f- I7 |. f0 ?www1.tvboxnow.comStir in the spinach and a splash of thewww1.tvboxnow.com- B. Q& Q5 v6 J+ u
reserved pasta water. Add the pasta to the
; d$ O: Y( V4 w9 u P: J公仔箱論壇onion mix and toss together – the spinach
0 F" V C0 l6 W+ e: z( D2 ?* M; pshould wilt as you do. Divide between two
3 X3 B" V1 W* A" r& T$ twww1.tvboxnow.combowls, scatter with the remaining pine nuts
. Y( _2 C2 v- I! ?* F3 N$ M7 tand serve.
- W3 e7 l0 }& f( X9 ~1 j5 G- uPER SERVING 568 kcals, fat 15g, saturates 2g,
3 y+ N6 L! E- g7 _9 e. Owww1.tvboxnow.comcarbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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