Sentences with phrase «cooked pasta»

Serve this rich and satisfying chicken supper over hot, cooked pasta, polenta, or mashed potatoes with a fresh veggie side to round out the plate!

I started by using roasted peppers in addition to the tomatoes and I cooked the pasta together with edamame (green soy beans) to add more protein.

You can also mix leftover sauce with warm cooked pasta for a quick mac «n cheese, or.

Was in the mood for Macaroni salad and had already cooked pasta shells when I found this recipe.

The «go to» for us is ground turkey, garlic, onions, mushrooms, tons of powdered sage - browned, then dump in a carton of sour cream (I've been using Greek Yogurt lately) toss with cooked pasta, salt & pepper and top with parmesan.

I have a go - to pasta dish where I saute onions, garlic, and a couple other veggies (most often bell peppers and spinach) with some thyme and red pepper flakes, then add cooked pasta (my favorite shape is cavatappi) to the skillet, dump in a couple beaten eggs and some grated cheese (usually sharp cheddar), and stir it around to coat evenly until the egg is cooked and cheese is melted.

Place cooked pasta in a large pot and add the veggie ground beef mixture.

Add the cooked pasta and corn and all the remaining ingredients.

Add the sauce to the pot containing the drained cooked pasta and vegetables.

Drain the cooked pasta and place it back in the pot.

I often have cooked pasta in the fridge and cooked chicken, it really makes putting quick easy meals together WAY quicker if I already have some basics prepared.

Add the cooked pasta to the vegetable mixture and toss together with the reserved oil from the dried tomatoes.

Drain the cooked pasta and vegetables well, and return them to the pot.

Although I do enjoy cooking with it and eating it, I do not agree with some folks who state it has the texture of real spaghetti, and obviously, those folks mustn't eat a lot of well cooked pasta dishes.

Combine the cooked pasta with the lentil mixture in a large serving container and toss gently.

Serve immediately over freshly cooked pasta and sprinkle with extra grated Parmesan cheese and a sprinkle of minced parsley and enjoy!

Transfer the cooked pasta and veggies to a large rectangular 9x13 ceramic baking dish followed by the sauce.

Toss half of the pesto with the cooked pasta and a little bit of pasta water (add chickpeas, if using regular pasta).

First I cooked the pasta and tossed it in some TresOmega Virgin Coconut oil to add to the soup later.

Set cooked pasta aside.

Toss the meat ragu in with the cooked pasta, add parmesan cheese.

The cooked pasta is supple, nutty, and toothsome, like true Italian varieties.

Drain the cooked pasta and set aside.

Add a can of borlotti beans to a thick tomato sauce (made with carrotsand celery as well as tomato and onion), then some cooked pasta, then some shredded basil leaves and some grated parmesan.

Place the cooked pasta in a large pot and add the sausage - veggie - tomato sauce mixture, stirring well.

After I cooked the pasta, I mixed the beef and mushroom ragu back into the pot, and tossed it all together with some of the reserved pasta water and lots of parmesan cheese, just because.

Add the cooked pasta to the skillet with the tomatoes, and toss together over low heat for an additional few minutes until the sauce coats the pasta.

Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking.

Serve with freshly cooked pasta or quality cheese tortellini.

You can actually make this with real pasta and add the cooked pasta into the sauce at the same time that the spaghetti squash is added in the instructions.

(Basically, it is sliced greens cooked in olive oil and then combined with cooked pasta, white beans, lots of garlic, salt, pepper and lemon juice.)

Toss with the cooked pasta and serve immediately, sprinkling each bowl with chives.

Add the cooked pasta and toss in the sauce.

Take off the lid, raise heat and carmelize the mixture some more, add in small cooked pasta, add cheese and devour.

Once all the cheese is whisked in and completely melted, mix in the chopped lobstah and then the cooked pasta.

3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts

Fold in the tomatoes and the cooked pasta.

Add the cooked pasta, drizzle on a little more olive oil and mix gently.

Fold in cooked pasta and serve while hot!..

Nothing complicated in this idea: we cooked pasta and add lots of color and flavor!

I've had a bit of a fresh ricotta obsession lately, so adding a dollop to the cooked pasta added a creamy texture but with 5 times the calcium, so that was a no brainer.

Add cooked pasta to cream sauce and then toss to coat.

Toss with cooked pasta (maybe zucchini pasta??)

Add the cooked pasta back to the pan with a small bit of the reserved water along with a few tablespoons of the pesto.

Sauté the vegetables in butter / oil, add cream cheese, this awesome 5 - minute marinara, add seasoning and cooked pasta.

It was also dished up on a night when we were eating at different times, so I prepped the soup portion of the meal early in the day, cooked the pasta separately and tossed it with olive oil to prevent sticking, and then kept it at room temperature until it was time to eat.

Mix the sauce into freshly cooked pasta.

Always reserve pasta water after draining cooked pasta.

Add cooked pasta, cooked bacon, cooked broccoli to the creamy sauce and mix everything in.

Add cooked pasta to the skillet with the sauce.