Name: Venetian-style pasta
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 red onions sliced; 1 tbsp olive oil; 200g pasta shapes; 4 tsp balsamic vinegar; 2 tbsp sultana; 4 tsp caper drained and rinsed well; 2 tbsp toasted pine nut; 140g spinach leaves

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Venetian-style pasta

Venetian-style pasta

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 12 mins

A star rating of 4.3 out of 5.16 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 red onions

sliced
1 tbsp olive oil
200g pasta

shapes
4 tsp balsamic vinegar
2 tbsp sultana
4 tsp caper

drained and rinsed well
2 tbsp toasted pine nut
140g spinach

leaves

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Nutrition: per serving

kcal568
fat15g
saturates2g
carbs97g
sugars21g
fibre7g
protein17g
salt0.74g

low

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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A star rating of 4.3 out of 5.16 ratings

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