Venetian-style pasta公仔箱論壇, F3 o5 z: f; R" t; Z+ l8 B
Prep 5 mins9 z* g# X1 }2 U, ~/ b' H! `+ G6 E8 i
Cook 15 mins
4 u- W/ l3 o/ X) u1 g公仔箱論壇$ i, g8 q' {$ q# m
1 tbsp olive oiltvb now,tvbnow,bttvb: w+ F: N; S5 o- _; |6 D
2 red onions, sliced
, S4 c S- f$ Aos.tvboxnow.com200g pasta shapes
- R' y) s2 V1 }& ~1 x& E7 _4 tsp balsamic vinegaros.tvboxnow.com$ T, T9 u3 p$ [: H6 S5 v
2 tbsp sultanastvb now,tvbnow,bttvb4 h; l, g! u* d1 W2 g
4 tsp capers, drained and rinsedtvb now,tvbnow,bttvb; c" T$ U1 i% f( \: H
2 tbsp toasted pine nutsos.tvboxnow.com( b- [* f7 ?( K$ T/ z1 {7 ~
140g spinach leaves
- l: x& \$ Y$ g) s$ ^- i9 |os.tvboxnow.com
" h# ]3 t1 {6 Q8 rtvb now,tvbnow,bttvb1 Heat the oil in a non-stick frying pan over
" j/ d1 Z* `- Z( c/ T: T公仔箱論壇a medium heat and fry the onions for about
8 n& W- s! `# [+ [ X; `0 y9 P10 mins, or until very soft. Meanwhile, cook
, P% K: Z) S* K: l0 r6 I. e( ]tvb now,tvbnow,bttvbthe pasta following pack instructions. Drain,公仔箱論壇5 G7 `0 ~4 m, m$ C& |7 {
reserving a little of the pasta cooking water.tvb now,tvbnow,bttvb8 ~: }6 V9 U u$ d
2 Stir the vinegar, sultanas, capers and most
; O H- G7 V' X( E% X+ f3 M8 T公仔箱論壇of the pine nuts into the onions. Season, then公仔箱論壇 z" q$ I. [# n2 c/ s
cook for 1 min more to soften the sultanas.
" P: f3 ~ u/ {+ w8 y( m) OStir in the spinach and a splash of theos.tvboxnow.com- O4 |8 o `8 i3 S( p
reserved pasta water. Add the pasta to thetvb now,tvbnow,bttvb L& \7 [% a! x& K! t/ t
onion mix and toss together – the spinach
" f7 j+ _: z$ _8 J+ l1 ?/ W3 |( fshould wilt as you do. Divide between two
, r l2 j- m& M( s" ubowls, scatter with the remaining pine nuts
8 i- r- ~' i: J& _! ^- Cand serve.
, g& J9 Q! T; A" H& u- P: b公仔箱論壇PER SERVING 568 kcals, fat 15g, saturates 2g,) @+ z; j1 Q+ y; e
carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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