Venetian-style pasta
6 @# q" D. G0 s- q' m+ E+ H, KPrep 5 minswww1.tvboxnow.com/ f" u, T1 a9 a+ a
Cook 15 mins7 T. l" y7 Y# J, @2 s3 b: j
tvb now,tvbnow,bttvb( c8 z2 w9 l. W5 z* h
1 tbsp olive oil
9 a& @; G# k4 f- Z; i; E2 red onions, sliced) ?! X" p- _; r% Z2 j0 Z4 E
200g pasta shapes# i# U; t m+ n& G9 W
4 tsp balsamic vinegartvb now,tvbnow,bttvb5 J# R7 F8 P/ p# H+ E
2 tbsp sultanas公仔箱論壇% _' u6 a6 S. S2 g
4 tsp capers, drained and rinsed公仔箱論壇* c1 @$ U d2 t& P- f y
2 tbsp toasted pine nuts! c8 C! K M. A. T4 h, l( V
140g spinach leaves9 [8 r8 }0 k, O/ E C% x9 H
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1 Heat the oil in a non-stick frying pan over" `+ t8 z* s) j5 w
a medium heat and fry the onions for about) G9 X2 C4 ^3 J [" J
10 mins, or until very soft. Meanwhile, cook公仔箱論壇% p0 ~, n& q( b# {
the pasta following pack instructions. Drain,
o( G; t9 B7 O e/ ~; u: ureserving a little of the pasta cooking water.
: I! x0 U1 W2 l, Z+ o/ f2 Stir the vinegar, sultanas, capers and most
1 z: H5 `+ ]# P4 Q9 x* [) kof the pine nuts into the onions. Season, then公仔箱論壇0 U' `% n! P2 c2 Q: H: @+ d. W5 F/ h
cook for 1 min more to soften the sultanas.公仔箱論壇4 k1 l! E7 X% W; \ x
Stir in the spinach and a splash of the3 [3 a: k0 o. y1 p" G
reserved pasta water. Add the pasta to the" v9 M$ v. z" z9 J* s' y
onion mix and toss together – the spinach- {8 Y+ }2 J0 @& m& q4 |
should wilt as you do. Divide between two
" h" G& b9 f0 W* S9 J6 x! ytvb now,tvbnow,bttvbbowls, scatter with the remaining pine nuts
8 W) X( q M! b/ \$ t o8 X' U: Rtvb now,tvbnow,bttvband serve.
& C4 X0 {9 O rtvb now,tvbnow,bttvbPER SERVING 568 kcals, fat 15g, saturates 2g,
. _) x: Z3 Y; e8 z1 V6 Ocarbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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