Sentences with phrase «adding reserved pasta water»

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.

Gently mix, adding the reserved pasta water as necessary to «loosen» it up.

Add the reserved pasta water as needed to thin the sauce.

Add the reserved pasta water 1 tablespoon at a time, as needed, to thin the sauce.

Add reserved pasta water starting with 1/4 cup until desired sauciness is achieved.

If necessary, add the reserved pasta water a small amount at a time to get your desired consistency.

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.

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)

Return hot cooked pasta, Brussels sprouts and cauliflower to pot; add reserved pasta water and mushroom mixture.

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 wAdd spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed, add the reserved cooking water with wine to keep pasta wadd 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 multipliAdd 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 multipliadd 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 saucAdd 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 saucadd 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 seradd 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 seradd 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 serAdd 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 serAdd 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.