Venetian-style pastawww.tvboxnow.com7 L \& O3 h! [4 C
Prep 5 mins
- `9 M- W9 h) j" T- `. H) }Cook 15 mins
3 u( ^6 _7 T2 Z6 o, X' V$ [4 g, F8 R公仔箱論壇( v6 Z! N, Z# y4 {( X" A
1 tbsp olive oiltvb now,tvbnow,bttvb& e, _4 {" _) F5 W9 d( v
2 red onions, sliced+ ^& V6 j/ T9 ~
200g pasta shapes
2 c+ j3 u7 v0 y% T4 tsp balsamic vinegar
5 o$ }3 Y1 n- z: }% Z, qtvb now,tvbnow,bttvb2 tbsp sultanas
, C/ u- U, s: F" r3 {' Etvb now,tvbnow,bttvb4 tsp capers, drained and rinsedwww.tvboxnow.com% n8 P: a/ {* m, M- `/ ?* d& o
2 tbsp toasted pine nuts公仔箱論壇2 B& Q% V3 v: l6 p
140g spinach leaves
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1 Heat the oil in a non-stick frying pan over
* z# s6 ?% b& f, Ctvb now,tvbnow,bttvba medium heat and fry the onions for about4 q/ x% u5 l! M, Z7 P
10 mins, or until very soft. Meanwhile, cook/ M7 U3 ?. L" T; g7 F
the pasta following pack instructions. Drain,
6 b( _ {/ y5 K! I/ s' K公仔箱論壇reserving a little of the pasta cooking water.
, M. {( n& I7 Y* R' T1 Z* J5 X2 Stir the vinegar, sultanas, capers and most公仔箱論壇# e9 _8 D1 K2 i: O
of the pine nuts into the onions. Season, then公仔箱論壇1 ]) W+ R* G9 Z6 d; P5 G) y/ K
cook for 1 min more to soften the sultanas.5 k7 s9 A2 s, U U) Q% s
Stir in the spinach and a splash of the
) n" R2 {' \ U9 K1 J2 `www.tvboxnow.comreserved pasta water. Add the pasta to the
- {$ m" A* J5 F( O+ fonion mix and toss together – the spinachtvb now,tvbnow,bttvb k# A2 f! M5 f j2 u2 e3 y
should wilt as you do. Divide between two
3 _7 ]: z1 p) d. l |0 y! ywww.tvboxnow.combowls, scatter with the remaining pine nuts3 p6 j$ T( C5 q7 n
and serve.
# o, y) l/ D0 P$ b R% TPER SERVING 568 kcals, fat 15g, saturates 2g,www.tvboxnow.com1 W, w0 b( w% t2 Q/ V) I3 h
carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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