Venetian-style pastaTVBNOW 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。' e# k! E' X+ D* O }- B- W
Prep 5 mins公仔箱論壇7 g- G/ X {: O1 f" O l
Cook 15 mins
; b* e% g+ Y* d$ M$ K* JTVBNOW 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。公仔箱論壇# Q5 P8 M0 I5 a
1 tbsp olive oil
( Y. A5 S+ k% t/ K2 red onions, sliced
3 e6 ^0 x1 S$ x" M200g pasta shapestvb now,tvbnow,bttvb9 g8 R# q! {/ t! M- U
4 tsp balsamic vinegar
1 y7 f% c5 ~9 VTVBNOW 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。2 tbsp sultanas
, m/ K: w( I7 i- T- ]7 Q/ los.tvboxnow.com4 tsp capers, drained and rinsed
4 q5 D: w1 u' Ftvb now,tvbnow,bttvb2 tbsp toasted pine nuts
8 \: e& @! E3 e" g K4 m140g spinach leavesos.tvboxnow.com, s" @0 O9 {5 h6 w# X, A7 E
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 {# W0 I4 h1 N8 V
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。0 [( r x" }9 n. a
a medium heat and fry the onions for about
5 y5 w. R' g8 L7 w" 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。10 mins, or until very soft. Meanwhile, cookos.tvboxnow.com% c; U Q2 I8 ^" V6 i# H3 j
the pasta following pack instructions. Drain,公仔箱論壇2 P( ]. G) c; c" W$ C, w2 R9 l7 G$ u W
reserving a little of the pasta cooking water.
, q9 E2 c+ v3 i/ D2 C( a* m; Ntvb now,tvbnow,bttvb2 Stir the vinegar, sultanas, capers and most9 K& R8 ]2 f9 g1 I
of the pine nuts into the onions. Season, then
/ e, N0 ?0 k" OTVBNOW 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。cook for 1 min more to soften the sultanas.
0 p9 G4 {5 C S4 J2 q, m# ?% p+ R1 L* QStir in the spinach and a splash of the
; o; I" o. o% \: b3 q" W% pTVBNOW 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。reserved pasta water. Add the pasta to the
1 C% y9 D/ g* aonion mix and toss together – the spinach* v' K5 U9 X: X* n
should wilt as you do. Divide between two
. @3 }: Q, b& B- Y8 Htvb now,tvbnow,bttvbbowls, scatter with the remaining pine nuts/ u$ a$ j. | Z& o/ g1 s
and serve.+ O+ a+ Z- x+ s- W* I- U% o7 u
PER SERVING 568 kcals, fat 15g, saturates 2g,
q+ I D6 `2 J% G) }carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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