Venetian-style pasta
' E3 O+ F3 O" g; K9 M公仔箱論壇Prep 5 mins
! p" y! n5 e9 b( [$ T0 RCook 15 mins
8 |/ i2 z2 A5 _9 M1 x6 O* Y公仔箱論壇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。1 T) P0 V5 v( {; p" c# w
1 tbsp olive oil公仔箱論壇+ v5 T4 A% h2 D0 c
2 red onions, sliced
7 `% w- X7 P- l' n9 G1 i: D) a公仔箱論壇200g pasta shapes
/ D6 a( M: |' L4 n5 _tvb now,tvbnow,bttvb4 tsp balsamic vinegar
/ i3 [6 V0 H/ B, R9 f* f# c, Eos.tvboxnow.com2 tbsp sultanastvb now,tvbnow,bttvb! y+ x) R0 a* `& y( {, X& h5 a) v
4 tsp capers, drained and rinsed9 D' e; m R' P: ^2 B8 c2 f+ \ R
2 tbsp toasted pine nuts
# y+ @4 ~3 ` S3 q! ~5 ]5 ~140g spinach leaves
4 f. R* G8 a1 r/ p2 U, m
: }9 g5 U5 j0 l1 f公仔箱論壇1 Heat the oil in a non-stick frying pan over
/ L/ Z$ G/ U# o+ I# j" K/ Eos.tvboxnow.coma medium heat and fry the onions for about
( e% [5 z5 V6 Y. \- A" [3 @10 mins, or until very soft. Meanwhile, cook
( y# H& h6 P& m1 btvb now,tvbnow,bttvbthe pasta following pack instructions. Drain,
; ?' h% h0 z" I7 qtvb now,tvbnow,bttvbreserving a little of the pasta cooking water.
( |. N: g( O; J: ?$ l! J k1 v, N公仔箱論壇2 Stir the vinegar, sultanas, capers and most \/ r$ s7 R! T* I5 h6 n" y+ m
of the pine nuts into the onions. Season, then
/ y2 I. G! y' K, i4 ^: E1 ?; k. Rcook for 1 min more to soften the sultanas.
% W% p! _% m3 C' X+ \( E公仔箱論壇Stir in the spinach and a splash of the公仔箱論壇% q8 @: X( A! b. J* g {8 `
reserved pasta water. Add the pasta to the
! |- N7 \/ F$ D公仔箱論壇onion mix and toss together – the spinach
: Q9 \1 G4 H; o1 F( Oos.tvboxnow.comshould wilt as you do. Divide between two
8 j0 J4 O$ x5 @. _) B; ~9 |3 g& vos.tvboxnow.combowls, scatter with the remaining pine nuts
! H7 Q! R K) p) a0 ATVBNOW 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。and serve. w1 E$ V& H1 V. U! |" i
PER SERVING 568 kcals, fat 15g, saturates 2g,os.tvboxnow.com* @1 B1 ~, w- ^
carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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