Venetian-style pasta( C* G ~9 L( c L; x
Prep 5 mins
/ ^, Q' w7 O, N9 b% BCook 15 mins
% D9 A3 X' E8 XTVBNOW 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。
. ^# [% I8 `- S; s* N v. @( k% Dtvb now,tvbnow,bttvb1 tbsp olive oiltvb now,tvbnow,bttvb9 ~% D: ?# E8 i- A Z) |9 i
2 red onions, sliced
( T$ ]$ G4 G: M3 @os.tvboxnow.com200g pasta shapes
7 A/ t! V0 z4 ?# C2 f, _tvb now,tvbnow,bttvb4 tsp balsamic vinegartvb now,tvbnow,bttvb6 A1 Y2 b/ c0 _ Y( i; ?9 H _
2 tbsp sultanas
- A/ J% i7 H- }0 o, q0 o) y% l, Otvb now,tvbnow,bttvb4 tsp capers, drained and rinsedos.tvboxnow.com% _* _% P- i1 G1 {$ A
2 tbsp toasted pine nuts
+ ], ]- ]7 R/ s5 a2 W6 a0 Dtvb now,tvbnow,bttvb140g spinach leavesos.tvboxnow.com/ D) q# v/ a2 a4 t' _
: m& u3 ~2 }% X" K
1 Heat the oil in a non-stick frying pan overTVBNOW 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。% r, [1 O( h5 |+ S" ^
a medium heat and fry the onions for about
$ `/ T4 d8 W- I9 p S% h* Y& P10 mins, or until very soft. Meanwhile, cook
8 `' ]/ f2 q T1 }$ }+ F4 @os.tvboxnow.comthe pasta following pack instructions. Drain,
+ Z" a9 h5 q, k p+ T. B, Jos.tvboxnow.comreserving a little of the pasta cooking water.
- O9 D' _* u+ X1 u" H1 h& ^tvb now,tvbnow,bttvb2 Stir the vinegar, sultanas, capers and mostTVBNOW 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。, P" F6 T; B$ i, P; G+ o
of the pine nuts into the onions. Season, then
+ V! u# Z5 Q$ h, I公仔箱論壇cook for 1 min more to soften the sultanas.
3 w5 i( i2 p2 x/ n$ T) u8 HStir in the spinach and a splash of thetvb now,tvbnow,bttvb: l2 F0 w5 {, r" q z
reserved pasta water. Add the pasta to the
+ D0 }) [. v8 I, }. Yonion mix and toss together – the spinachos.tvboxnow.com6 {# C4 _0 O. L8 f9 c+ k: y# g3 z' S
should wilt as you do. Divide between two
! [7 f- y3 t0 j' c1 a$ w) Ebowls, scatter with the remaining pine nuts5 G) x7 \0 a/ G
and serve.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。8 p( u. |+ a$ R+ r- Y; l7 D& ^' [- }1 q
PER SERVING 568 kcals, fat 15g, saturates 2g,
& ~: h$ C; l8 Q6 n! V% n, O公仔箱論壇carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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