Venetian-style pasta
, ]6 J6 z/ m3 y. iPrep 5 mins
' z8 C i8 A$ jwww1.tvboxnow.comCook 15 mins
- ~; d* J1 i, t" `2 {) c
$ V: x- p' s1 ^5 k3 Ztvb now,tvbnow,bttvb1 tbsp olive oil
. z9 H8 r; u9 d X# l/ E2 red onions, slicedtvb now,tvbnow,bttvb, [0 U% W) @# r4 L% q
200g pasta shapes' }5 ?/ Y3 P9 Z& \, w
4 tsp balsamic vinegartvb now,tvbnow,bttvb: t0 b- N/ G/ _) v& ^# x, c$ H
2 tbsp sultanas
( R) ^7 S# U G; S0 a2 a( _4 tsp capers, drained and rinsed; I9 a/ Q5 k) J+ h* W# e
2 tbsp toasted pine nuts公仔箱論壇4 g# U- P( o: q
140g spinach leaves公仔箱論壇3 p3 K" g$ n! J- W
# @) V$ p% @ j$ f
1 Heat the oil in a non-stick frying pan overtvb now,tvbnow,bttvb# N2 z1 {* K8 w
a medium heat and fry the onions for about
) i7 z1 u1 i4 P& utvb now,tvbnow,bttvb10 mins, or until very soft. Meanwhile, cook
1 X1 f6 u( a2 L* H* v8 M, v! KTVBNOW 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。the pasta following pack instructions. Drain,
( j- P' Q& c; F) \公仔箱論壇reserving a little of the pasta cooking water.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。9 P' R/ `8 \2 x' r* w" r' f9 O0 e
2 Stir the vinegar, sultanas, capers and most
9 L# p; j$ g7 Z1 R2 U* Hwww1.tvboxnow.comof the pine nuts into the onions. Season, then
! m3 _- p, @2 Ecook for 1 min more to soften the sultanas.www1.tvboxnow.com; S# T$ a/ A9 d. \% _( d
Stir in the spinach and a splash of thetvb now,tvbnow,bttvb* w+ y% t' R5 w" W. M
reserved pasta water. Add the pasta to the
% D4 K# O, n; Etvb now,tvbnow,bttvbonion mix and toss together – the spinach
& w! j* s( x% C H4 M/ }9 Ntvb now,tvbnow,bttvbshould wilt as you do. Divide between two公仔箱論壇0 h0 n; W& t X3 D( R
bowls, scatter with the remaining pine nutstvb now,tvbnow,bttvb$ ?8 N& B; h( Q- h! a, b
and serve.www1.tvboxnow.com r. F; d& ~$ V0 U4 L6 t: c
PER SERVING 568 kcals, fat 15g, saturates 2g,/ y1 Q3 r v. Q4 D# c g; E6 L
carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
| 