Sentences with phrase «cooked pasta into»

Stir the cooked pasta into the sauce, serve and eat hot.

Carefully toss the cooked pasta into the sauce.

Once the kale has wilted and become tender, toss the cooked pasta into the pan along with the lentils.

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.

Not exact matches

Then when the pasta is cooked drain it, before stirring it into the sauce with the olives and an extra sprinkling of herbs.

I love them raw sliced over mashed avocado on toast, chopped into quinoa and pasta bowls, cooked down into soups and pureed into sauces.

I love them raw as dipping batons for dips and guacamole, chopped into pieces for quinoa bowls and cooked down into delicious sauces for pasta.

Running to the market for supplies (don't forget a crusty baguette for garlic bread), swiftly getting the ingredients into the pot, cleaning as I'm going (I rarely do this, but when I do I love myself), teeing up the pasta to cook and the dishes for serving, saving a minute to check your hair isn't a complete mess.

While the pasta is cooking, heat the olive oil in a medium saucepan and stir in the flour, letting the mixture cook for 1 - 2 minutes over low heat until the flour is incorporated into the oil.

Turn cooked lentils into a delicious «meatball,» smother them in a light lemon pesto, and serve with greens or pasta.

2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes

The are a fabulous pasta alternative that transform into melt - in - your - mouth, light, fluffy flavor bombs from cooking directly in the one pot soup.

The pasta making lesson from Mama Angela was one of my favorite travel cooking adventures to date, and I was immediately reminded of her straightforward, simple approach to amazing Italian food as soon as I dug into Chef Sigler's dishes.

Whisk 1 tablespoon of olive oil into the reserved pasta cooking water to blend well.

Anyway, this recipe is adapted from the NY Times, and the trick is to really cook the broccoli so that it breaks down into a pasta sauce.

Drain pasta and pour into slow cooker.

You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese

I'm certain you saved some of your pasta cooking water, so toss some of that into the pot as well to help bring it all together.

Try them pickled or in salads, of course, but I've also tried them roasted and incorporated raw into a no - cook pasta sauce recipe.

Slowly whisk the water reserved from the pasta into the egg yolk and cheese mixture so that the eggs begin to cook.

You can also use the dried tortellini -LCB- normally found in the pasta aisle -RCB- just remember if you do you'll need to put it into the broth a little earlier as it will take longer to cook than the refrigerated tortellini.

When the pasta is finished cooking, drain and dump into a large bowl.

Stir 3 cups of the sauce into the cooked pasta, reserving 1 cup for stirring in later if all the mac and cheese won't be all eaten immediately.

Mix the sauce into freshly cooked pasta.

If, like my daughter, you have children sensitive to vegetables in any form, you can blend the cooked piperade into a compote consistency and use it as a pasta sauce or as a topping on toast or pizza.

Shred the short ribs in the slow cooker and stir into the sauce; serve over mashed potatoes, pasta, or spaghetti squash.

Plus you'll lean about cooking extra flavor into rice, pastas and grains.

The pasta will store MUCH longer this way and will be perfectly cooked when you reheat it (which, when camping can be done by throwing it into some boiling water for a few seconds or, more easily, by mixing it with the sauce or garnish over the heat for a while).

When you cook shredded cabbage until very tender in your favorite pasta sauce and then top it with a sprinkling of your favorite parmesan cheese (try this vegan version if you like), it's transformed into a comforting dish that has the classic flavor of spaghetti.

1/2 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and cut into bite sized chunks 1 large onions, sliced into half circles 2 medium zucchini, cut into bite sized chunks 8 oz portabello mushrooms, sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil

If that is the case, simply remove the sauce from the heat for a few minutes and stir it into the pasta once it is cooked.

You can cook the pasta and veggies up to 3 days in advance and store them (without the sauce) into separate containers.

I adore cheese, and relish serving it on pretty boards, tumbled into salads and cooked with gratins, pastas, eggs, you name it.

While pasta is cooking, slice the roasted red bell peppers into thin slices.

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.

When pasta is cooked, drain and toss right into the cheese sauce along with 2 cups of Brassica florets; the very thin stalks will «cook» when stirred in with the hot pasta, larger pieces or broccoli should be lightly steamed in advance.

Drop the pasta into the salted water and cook according to package instructions.

Cook the pasta according to the package, drain and put back into the large pot.

If you are not familiar with the one pot wonder method, you simply put uncooked pasta, veggies, seasoning, and broth into a large pot, cover it, and let it cook for about 12 - 15 minutes.

While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons of cold water, mustard powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and turmeric into a blender and process until the consistency of a thick, smooth sauce.

Spoon pasta mixture into an 11 x 7 - inch baking dish lightly coated with cooking spray; top with squash mixture.

Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

As the starch cooks off into the pasta water, it creates a creamy sauce to coat your vegetables and meat.

When the pasta is cooked (cooked inside and out but still in shape and firm), reserve about 1/3 cup to 1/2 cup of pasta water and drain the pasta (do NOT rinse) into a large colander.

While the pasta is cooking, dice 3 to 4 boneless skinless chicken breasts into bite size pieces.

While the pasta is cooking, slice the tomatoes into quarters and place in a medium bowl.

When the pasta is about half finished, scrape the carmelized fennel and onions to the side, and put the whole can of tomato paste into the pan and let it cook down and carmelize.

Once the meatballs have cooked, remove from oven and transfer into the pasta.

You whisk together the eggs and cheese and stir it into the cooked pasta.