Venetian-style pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 2 red onionssliced
- 1 tbsp olive oil
- 200g pastashapes
- 4 tsp balsamic vinegar
- 2 tbsp sultana
- 4 tsp caperdrained and rinsed well
- 2 tbsp toasted pine nut
- 140g spinachleaves
Nutrition: per serving
- kcal568
- fat15g
- saturates2g
- carbs97g
- sugars21g
- fibre7g
- protein17g
- salt0.74glow
Method
step 1
Start frying the onions in the oil in a non-stick frying pan – you’ll need to cook them for about 10 mins until they’re very soft. Meanwhile, boil the pasta.
step 2
Stir the vinegar, sultanas, capers and most of the pine nuts into the soft onions with some seasoning, then cook for 1 min more to soften the sultanas. Stir in the spinach with a splash of pasta water. Drain the pasta, then toss with the onion mix – the spinach should wilt as you do. Divide between 2 bowls, scatter with the remaining pine nuts and serve.
