Sentences with phrase «cup more pasta water»

Add 1/2 cup more pasta water, the beans and the spinach.

Add 1/2 cup more pasta water if necessry, season as necessary with salt & pepper, stir and serve.

Not exact matches

In the same pot, whisk together the Greek yogurt with the pasta water, starting with 1/4 cup and adding more, as needed, to reach desired thickness.

4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers

organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)

Cook one minute more, reserve about 1 cup of the pasta water, then drain.

12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)

16 ounces (454 g) gluten - free pasta (or pasta of choice) 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste

For the Gnocchi: — 2 cups mashed sweet potatoes (from about 2 large or 3 small sweet potatoes)-- 8 - ounces fresh ricotta cheese, drained in sieve or wrapped in paper towel to remove liquid — 2/3 cup finely grated Parmesan cheese — 1 tablespoon brown sugar — 1 teaspoon salt, plus more for the pasta water — 1/2 teaspoon ground nutmeg — 1 1/2 — 2 cups whole wheat pastry flour

ingredients HAM BRODO: 1 - 2 ham hocks 2 pounds turkey bones 1 yellow onion (peeled, quartered) 2 carrots (peeled, roughly chopped) 2 stalks celery (roughly chopped) 10 - 12 quarts water TORTELLINI FILLING: 1 1/2 pounds pre-cooked ham (off the bone, finely chopped) 1 large egg (beaten) 2 cups Parmigiano - Reggiano (freshly grated, plus more to garnish) 1/4 teaspoon nutmeg (freshly grated) Kosher salt and freshly ground black pepper (to taste) TORTELLINI PASTA: 1 1/4 pounds Basic Pasta Dough (http://abc.go.com/shows/the-chew/recipes/thanksgiving-mario-batali-basic-pasta-dough) semolina (for dusPASTA: 1 1/4 pounds Basic Pasta Dough (http://abc.go.com/shows/the-chew/recipes/thanksgiving-mario-batali-basic-pasta-dough) semolina (for dusPasta Dough (http://abc.go.com/shows/the-chew/recipes/thanksgiving-mario-batali-basic-pasta-dough) semolina (for duspasta-dough) semolina (for dusting)

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

ingredients RICOTTA GNUDI WITH BROWN BUTTER AND SAGE 1 pound whole milk ricotta 1 cup parmesan (freshly grated, plus more for serving) 3/4 teaspoon nutmeg (freshly grated) 1 pound semolina flour (divided) 4 tablespoons unsalted butter (cubed) 15 sage leaves 1/4 cup pasta water (reserved) Kosher salt and freshly ground black pepper (to taste)

I added about 1 cup of the saffron / salt pasta water, since it seemed dry and I didn't want to add more heat (pepper spice).

If the pasta absorbs too much liquid, you can add more water (1/2 cup at a time).

Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary.

For the Gnocchi: — 2 cups mashed sweet potatoes (from about 2 large or 3 small sweet potatoes)-- 8 - ounces fresh ricotta cheese, drained in sieve or wrapped in paper towel to remove liquid — 2/3 cup finely grated Parmesan cheese — 1 tablespoon brown sugar — 1 teaspoon salt, plus more for the pasta water — 1/2 teaspoon ground nutmeg — 1 1/2 — 2 cups whole wheat pastry flour