In this very easy Thai noodle soup recipe, just pour hot curry - flavored
broth over pasta and veggies.
Pour
the broth over the pasta mixture.
Not exact matches
The two - part preparation includes a K - Cup
broth brewed
over a packet of dried
pasta and vegetables.
Served it
over pasta with the
broth / sauce from the baking dish.
1 cup dried white or red kidney beans, picked
over 4 cups water 3 1/2 cups vegetable
broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small
pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
I also forgot to save the
pasta water for the sauce so I used up beef
broth I had in the fridge and a bit of left
over tomato paste.
Cook
pasta and Parmesan
Broth in a large skillet over medium heat, stirring, until pasta is al dente and broth is reduced and thickened, about 3 minutes (if too thick, thin with more br
Broth in a large skillet
over medium heat, stirring, until
pasta is al dente and
broth is reduced and thickened, about 3 minutes (if too thick, thin with more br
broth is reduced and thickened, about 3 minutes (if too thick, thin with more
brothbroth).