Venetian-style pasta
% z8 `* c4 M) b" d* m0 p7 Ywww.tvboxnow.comPrep 5 mins
. M! ?# X+ y0 Ktvb now,tvbnow,bttvbCook 15 minswww.tvboxnow.com3 k# @2 r3 A& [+ y) ]/ j
: L, U+ R, f! i0 l" W) R2 L公仔箱論壇1 tbsp olive oil+ R) ]5 {' J; W1 P y' ]
2 red onions, sliced公仔箱論壇/ g* A6 w+ J% A6 d
200g pasta shapes* u7 i7 Z9 W+ `% @& }! w
4 tsp balsamic vinegar公仔箱論壇8 F+ @; u5 g! Z" H) ?
2 tbsp sultanas: Q# R( h$ ?& q& F. z
4 tsp capers, drained and rinsed
$ H1 x) u4 ]$ g4 P8 h# b a7 V% W' l, L2 tbsp toasted pine nuts0 Q9 P7 f( J- D& O ?' X' c4 {# S
140g spinach leaveswww.tvboxnow.com2 n. q. N: t$ J1 L0 a; u6 j
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。5 @) g2 A' E! M% I. i' \
1 Heat the oil in a non-stick frying pan over
1 R- A! P( Z% E$ o6 kwww.tvboxnow.coma medium heat and fry the onions for about公仔箱論壇& }; ^6 N6 Z) c+ l
10 mins, or until very soft. Meanwhile, cook公仔箱論壇4 e+ G! W4 i3 n; m5 n
the pasta following pack instructions. Drain,
1 J8 Q0 f" j% S' S2 `$ dwww.tvboxnow.comreserving a little of the pasta cooking water.
+ M3 S: L( C* n6 p7 F公仔箱論壇2 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。5 N$ B: Y0 b) ]2 ^- N
of the pine nuts into the onions. Season, then
' }( g2 n8 U9 y0 Lcook for 1 min more to soften the sultanas.* X' P: `& h+ n& u4 S! w. P
Stir in the spinach and a splash of the
' U! ~3 E, ]" N1 t2 _" @tvb now,tvbnow,bttvbreserved pasta water. Add the pasta to thetvb now,tvbnow,bttvb3 J9 D6 ~! m: }' C
onion mix and toss together – the spinach
# j+ f% s# P1 c! ~% s- b _! Vshould wilt as you do. Divide between two
. g3 Q& } t& N1 x! dbowls, scatter with the remaining pine nuts
" T# m1 j- n* L; Q" g6 }+ \and serve.
$ l1 P" \/ _2 ftvb now,tvbnow,bttvbPER SERVING 568 kcals, fat 15g, saturates 2g,
7 }2 K- p/ M) R# P5 l; Utvb now,tvbnow,bttvbcarbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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