Venetian-style pasta
# W! a, b& J9 Y* G t; 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。Prep 5 mins
7 g1 j) ]8 x$ GCook 15 mins
( F! H7 T6 J8 Hwww3.tvboxnow.com
7 L0 ]6 \* I+ }, Zwww3.tvboxnow.com1 tbsp olive oiltvb now,tvbnow,bttvb$ M5 Q* _' R0 d+ s3 I
2 red onions, slicedtvb now,tvbnow,bttvb+ v. I0 ~/ A% G* f/ @0 m
200g pasta shapes% }5 x" q$ ~( X. O, z$ `* W. w
4 tsp balsamic vinegar
! J. E! V+ g+ \; [# X7 J9 Dwww3.tvboxnow.com2 tbsp sultanas$ e! x4 W/ h' a
4 tsp capers, drained and rinsed
$ I% c& `! k. c2 tbsp toasted pine nuts
" r) `' Z7 _4 g7 T' w' ]1 t( v+ h! A140g spinach leaves- v9 N7 Z+ ~0 h" n% n
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。: Q1 L1 E7 h! Y$ N- Q( i
1 Heat the oil in a non-stick frying pan over2 S2 z% x5 `& }! M8 D
a medium heat and fry the onions for about& n7 b' t6 U; X; }+ h+ s
10 mins, or until very soft. Meanwhile, cook
: q" r# G4 T0 _www3.tvboxnow.comthe pasta following pack instructions. Drain,
+ ~: p! a1 w& |4 B+ twww3.tvboxnow.comreserving a little of the pasta cooking water.
! y v, D8 @* X% c6 M1 q) N' ?& \2 Stir the vinegar, sultanas, capers and mosttvb now,tvbnow,bttvb# o" k- H% J& W3 g1 w/ v5 p3 {
of the pine nuts into the onions. Season, then
* A- p3 H# q9 r( L+ i1 Scook for 1 min more to soften the sultanas.
' J9 u# U' H6 ~3 Y' {7 jStir in the spinach and a splash of thewww3.tvboxnow.com: }7 A/ V; Y+ X8 _; l
reserved pasta water. Add the pasta to thetvb now,tvbnow,bttvb; i. V x6 W/ W) V* r8 D
onion mix and toss together – the spinachtvb now,tvbnow,bttvb6 P+ w4 a# M5 m; r* W) K. M
should wilt as you do. Divide between two
; }& z1 Y+ q7 j; HTVBNOW 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。bowls, scatter with the remaining pine nuts
% K( a. U: ]5 ^$ ]9 E, L, Zand serve.
7 e* Z2 T, L' L5 v% ?7 r3 }5 H' x公仔箱論壇PER SERVING 568 kcals, fat 15g, saturates 2g,
9 e3 Z( u3 a# @! D, S7 x* b- ^2 @4 C公仔箱論壇carbs 97g, sugars 21g, fibre 7g, protein 17g, salt 0.7g |
發表於 2022-5-28 09:08 PM
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