Venetian-style pasta
2 z# r' _1 a( X9 f L% Y公仔箱論壇Prep 5 minsos.tvboxnow.com6 c& F) j; d* F; {6 ]4 T5 t: Y! A
Cook 15 mins
5 \+ K' w0 Y$ A& |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。
0 m$ K5 \- i) H. n2 }# \, {公仔箱論壇1 tbsp olive oil公仔箱論壇7 \: q- H3 m! d$ f( ]6 p
2 red onions, sliced公仔箱論壇9 \8 J0 S. U0 G) i# J
200g pasta shapes7 {8 b0 H/ H0 o; G' u6 {. X
4 tsp balsamic vinegar
/ p! z' c0 T9 q) S7 F5 K: c2 tbsp sultanastvb now,tvbnow,bttvb9 m( m2 q3 \+ n+ }! N
4 tsp capers, drained and rinsed
?9 A- m* s) `) r% }tvb now,tvbnow,bttvb2 tbsp toasted pine nuts1 d* I4 u2 X3 J, Y: f* k
140g spinach leaves
# ^1 W& U8 I% f: N$ I) w0 @公仔箱論壇os.tvboxnow.com3 o# l5 j( f2 s
1 Heat the oil in a non-stick frying pan over3 \. C1 D( R, d N
a medium heat and fry the onions for about公仔箱論壇& H' |( l" c- T/ M; p5 P' l9 k
10 mins, or until very soft. Meanwhile, cook公仔箱論壇9 A X8 X+ }( O' k
the pasta following pack instructions. Drain,
, R: |$ c8 }+ a- u; p+ Y C& Z) jos.tvboxnow.comreserving a little of the pasta cooking water.
3 N. g5 `% c: S: q3 U2 Stir the vinegar, sultanas, capers and most
) H. D6 V( j; |7 k, r$ I, O3 ^of the pine nuts into the onions. Season, then
1 |, Y) [& O% _) G R. Hcook for 1 min more to soften the sultanas.
/ d, U3 k# ?+ ~( h/ Q& I7 sStir in the spinach and a splash of the J3 F$ k% Z: D/ s8 }+ v9 _
reserved pasta water. Add the pasta to the
, w C, t4 F& E& Z1 @7 q! E+ G公仔箱論壇onion mix and toss together – the spinach* s B) N# J& b" q4 j) G
should wilt as you do. Divide between twoos.tvboxnow.com4 ~- U, y: }! w& P( I, _4 z- \
bowls, scatter with the remaining pine nuts
5 G7 R5 y' q$ T8 `6 nTVBNOW 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.- e4 l& Q8 }& X- H/ Q
PER SERVING 568 kcals, fat 15g, saturates 2g,os.tvboxnow.com: C: R+ d& V4 ~7 {4 s* X' q
carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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