Return hot cooked pasta, Brussels sprouts and cauliflower to pot;
add reserved pasta water and mushroom mixture.
Add reserved pasta water by the tablespoonful, as needed, until desired consistency (not too stiff, but you don't want it to be too watery)
Add the reserved pasta water (about 1/2 cup) along with some white wine, cream and let simmer together for about 5 minutes or so until it reduces a bit.
If necessary,
add the reserved pasta water a small amount at a time to get your desired consistency.
Add reserved pasta water starting with 1/4 cup until desired sauciness is achieved.
Add the reserved pasta water 1 tablespoon at a time, as needed, to thin the sauce.
Add the reserved pasta water as needed to thin the sauce.
Gently mix,
adding the reserved pasta water as necessary to «loosen» it up.
Combine the chicken, vegetables, pasta, and alfredo sauce in the pot used to cook the pasta and toss over low heat until evenly combined,
adding reserved pasta water as / if needed to reach desired consistancy.
Not exact matches
Add spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed, add the reserved cooking water with wine to keep pasta w
Add spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed,
add the reserved cooking water with wine to keep pasta w
add the
reserved cooking
water with wine to keep
pasta wet.
Make sure to
reserve some
pasta water as you will DEFINITELY need it to
add to the cream sauce for chicken to make it less thick and more smooth:
Add sauce and pasta and toss (add more cream or reserved pasta water if you want it saucier)(makes 2 large servings and can easily be multipli
Add sauce and
pasta and toss (
add more cream or reserved pasta water if you want it saucier)(makes 2 large servings and can easily be multipli
add more cream or
reserved pasta water if you want it saucier)(makes 2 large servings and can easily be multiplied)
Add the
pasta, pesto,
reserved cooking
water (about 1 cup) and remaining spinach to the pan and toss to combine and wilt the spinach, 2 - 3 minutes.
Toss lightly to combine and coat,
adding a bit of the
reserved pasta water if the sauce seems too thick (I didn't need any).
Add the pasta and 1/3 c of the reserved pasta water to the cauliflower ragu and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauc
Add the
pasta and 1/3 c of the
reserved pasta water to the cauliflower ragu and stir and toss over medium heat until the
pasta is well coated (
add a splash or two more of the reserved pasta water if necessary to loosen the sauc
add a splash or two more of the
reserved pasta water if necessary to loosen the sauce.)
Add the tomatoes with their juice, olives, capers, and the
reserved pasta water.
Add a tablespoon or two of
reserved pasta water to the mix if you like a more saucy
pasta.
Drain the
pasta and
add it to the sauce with the
reserved cooking
water.
Add the cooked
pasta back to the pan with a small bit of the
reserved water along with a few tablespoons of the pesto.
If the sauce seems too thick,
add in the
reserved pasta water one - quarter cup at a time until desired consistency is reached.
Add 1/2 cup
reserved pasta water to skillet and gently toss to combine.
If the
pasta is too thick
add a little
reserved water to desired taste and consistency.
Add the
pasta and cook as the label directs;
reserve 1 cup cooking
water, then drain.
Remove the
pasta from the
water with tongs,
reserving some of the
pasta water, and
add the
pasta to the mixture.
If desired,
add some of the
reserved pasta water to taste.
Add the drained
pasta noodles, the
reserved 1/2 cup
pasta water, and the 1/2 cup parmesan to the skillet.
I
added another tablespoon of balsamic to 1/3
reserved pasta water along with 1 tablespoon butter.
Add a few splashes of the
reserved pasta cooking
water as needed to thin out the pesto and evenly coat everything.
Add 1/4 cup of the
reserved pasta water to the sausage, using a spatula to loosen any delicious browned bits from the bottom of the pot.
-
Add 1/4 cup of the
reserved pasta water to the sausage, using a spatula to loosen any delicious browned bits from the bottom of the pot.
Mix the pesto and
pasta in a large bowl,
adding some of the
reserved cooking
water to loosen the pesto.
Add the cooked
pasta and the
reserved water to the pot with the bolognese.
Add the Banza shells and half of the
reserved pasta water to the skillet.
Add the peas, lemon zest and juice,
reserved garlic - oil mixture, and 3/4 cup of the
pasta water to the
pasta.
Boil cream in a 1 - to 1 1/2 - quart heavy saucepan, uncovered, 2 minutes, then
add to
pasta along with trout, zest,
reserved cooking
water, dill, salt, and pepper and toss until combined.
Add the hot drained
pasta and
reserved pasta water (if needed) to the bowl of pumpkin puree mixture and stir to combine.
Add the pumpkin puree, almond milk, cashews, and
reserved pasta water.
Add lemon zest and juice and toss to combine,
adding additional
reserved pasta water if necessary.
Let it cook for a minute or two, then
add the ramps for about thirty seconds and remove everything with a strainer,
reserving water to cook
pasta.
Stir in the parsley,
add some of the
reserved pasta water if the sauce seems too dry, and serve in a large bowl.
If it seems too thick, you can
add a bit of
water to thin it out, but I just
reserve a bit of
pasta water and thin it out later.
Add the diced tomatoes,
reserved pasta water, and 1 tsp olive oil to the skillet.
Add the cooked
pasta,
reserved pasta water, and pesto and fold everything together gently.
Remove ribs and stems from kale / Cook in large pot of boiling salted
water, uncovered, just until tender, 5 to 8 minutes / Remove kale from
water with tongs, chop and
add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and ser
add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil,
add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and ser
add pasta and cook for recommended time until al dente / Drain
pasta,
reserving about 1 cup of the cooking liquid /
Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and ser
Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup
pasta cooking liquid / Cook over high heat, tossing together for a minute or two /
Add salt & pepper to taste / Top with grated parmesan cheese and ser
Add salt & pepper to taste / Top with grated parmesan cheese and serve.
Add the cooked fettuccine to the pan, along with 1/3 cup of the
reserved pasta water.
Stir to coat the
pasta,
add a splash of
reserved water if necessary to obtain the desired consistency.
Add the
pasta and
reserved pasta water to the pan and cook for 30 seconds, stirring and tossing to blend.
If you would like more broth,
add some of the
reserved pasta water.
Add sausage mixture to
pasta with 1/2 cup
reserved cooking
water, raisins, toasted pine nuts, and Parmesan; toss to combine.
Add additional
reserved pasta water in 1 tablespoon increments to help melt the cheese.