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Venetian-style pasta

Venetian-style pasta

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Rating: 4 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A superhealthy pasta dish that will bring you a taste of Italy in under 20 minutes

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal568
fat15g
saturates2g
carbs97g
sugars21g
fibre7g
protein17g
low insalt0.74g
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Ingredients

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.

RECIPE TIPS
MAKING IT INTO A PIZZA

Spinach & sweet onion pizza. Spread 2 small pizza bases with 4 tbsp caramelised onions from a jar. Scatter over the capers, sultanas and pine nuts. Top with 100g goat’s cheese, then bake in a 220C/200C fan/gas 7 oven for 10-15 mins until crisp. Top with some spinach leaves and a drizzle of balsamic before tucking in.

Recipe from Good Food magazine, September 2009

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Overall rating

Rating: 4 out of 5.16 ratings
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