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Venetian-style pasta

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

  • Prep: 5 mins
    Cook: 12 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 568
  • Carbohydrates 97
  • Saturated Fat 2
  • Sugar 21
  • Protein 17
  • Fat 15
  • Fibre 7
  • Salt 0.74

Nutrition per serving

  • Calories 568
  • Carbohydrates 97
  • Saturated Fat 2
  • Sugar 21
  • Protein 17
  • Fat 15
  • Fibre 7
  • Salt 0.74

Ingredients

  • 2 red onions, sliced
  • 1 tbsp olive oil
  • 200g pasta shapes
  • 4 tsp balsamic vinegar
  • 2 tbsp sultanas
  • 4 tsp capers, drained and rinsed well
  • 2 tbsp toasted pine nuts
  • 140g spinach leaves

Tip

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.

Method

  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.

  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.

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