Venetian-style pasta; K% \- r; s* Y4 \/ V% D
Prep 5 minstvb now,tvbnow,bttvb* X* @: \# I7 s1 v Z$ S% ]8 n
Cook 15 minstvb now,tvbnow,bttvb/ h: J1 ]1 @) J5 P6 A
1 @- X% F0 H0 E6 f1 tbsp olive oilwww.tvboxnow.com. Q+ w, e, E$ W& }
2 red onions, sliced
* |7 \ |9 l7 _$ Q3 t4 ^% e/ c2 Itvb now,tvbnow,bttvb200g pasta shapes
& ^0 D' _7 Q4 ]公仔箱論壇4 tsp balsamic vinegar
/ r7 H* v6 ^) v. R: l1 pwww.tvboxnow.com2 tbsp sultanas
: W* P; V3 L4 m) j% f/ z3 \+ E公仔箱論壇4 tsp capers, drained and rinsedwww.tvboxnow.com; y5 r* ~4 z/ z) E" G) B
2 tbsp toasted pine nuts
1 l( z4 E3 P1 }, ltvb now,tvbnow,bttvb140g spinach leaves
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1 Heat the oil in a non-stick frying pan over
- u+ {' A' W' t( t公仔箱論壇a medium heat and fry the onions for abouttvb now,tvbnow,bttvb" ?6 j L7 V" Q
10 mins, or until very soft. Meanwhile, cook9 k: G! \4 A/ m I* ^& ~' j9 v
the pasta following pack instructions. Drain,
6 c: A& N2 ]1 @* v' m% breserving a little of the pasta cooking water.www.tvboxnow.com) ^; o; X; P/ P
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。% {% \9 t1 u S+ _4 R6 R
of the pine nuts into the onions. Season, then
1 s* `5 ~2 F! w8 K! G$ ATVBNOW 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.
1 _$ Z- r# k1 n3 n& P8 X/ cwww.tvboxnow.comStir in the spinach and a splash of the
) S( W4 _% J( `2 ]+ H/ |$ g公仔箱論壇reserved pasta water. Add the pasta to the' x2 T5 G- S; [) d- F( H5 a
onion mix and toss together – the spinachwww.tvboxnow.com% h8 O) T# d0 M7 x+ L
should wilt as you do. Divide between two
7 o+ Y' o# P: Z$ ?( r) C- s& J( ltvb now,tvbnow,bttvbbowls, scatter with the remaining pine nuts# b( E# ~9 I% w" U z2 ^
and serve." K+ P! O( c% V
PER SERVING 568 kcals, fat 15g, saturates 2g,www.tvboxnow.com2 O# Z6 i# U) P1 S" X
carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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