Sentences with phrase «cup of pasta water»
Drain, reserving about 1/4 cup of the pasta water.
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At the same time - cook broken lasagna noodles until al dente - reserving 1 cup of pasta water - set aside
Save 1 cup of pasta water, drain remaining water, and set aside.
Add the shrimp, cooked pasta, and about 1/4 cup of the pasta water.
If the sauce is too thick, add up to 1/2 cup of the pasta water to the pan.
Drain the pasta / asparagus in a colander, reserving about 1 cup of the pasta water.
When all the elements are ready, toss the cooked gemelli (al dente, of course), one cup of pasta water, and the eggplant - tomato sauce together in a large bowl.
Once your pasta is al dente, reserve 1 cup of pasta water and pour the pasta and peas into a colander or mesh strainer.
Depending on the size of your squash, the 1 cup of pasta water that the recipe calls for might not be enough.
Cook the fettucine according to package directions and drain, reserving 1 cup of the pasta water.
Place the cup of pasta water in the blender with the squash and the 1/4 c. heavy cream, and puree until very smooth.
Reserve 1 cup of pasta water.
Reserve 1/2 cup of the pasta water in case you want to thin the sauce a little bit.
Reserve 1/2 cup of the pasta water and then drain the pasta.
Cook the pasta 2 minutes less than the package directions, drain and reserve 1/4 cup of pasta water.
When it's done cooking, ladle out 1/3 cup of the pasta water and put it into a large bowl where you'll combine the pasta and pesto together.
Remove pasta and drain, reserving 1/2 cup of pasta water.
Transfer cooked cavatelli to the pork sauce, along with 3/4 cup of pasta water.
Transfer about 1 cup of the pasta water to the broccoli to help stream the broccoli.
Drain, reserving 1/2 cup of the pasta water.
Remove the cooked pasta along with the 1/4 cup of the pasta water to the eggplant mixture and stir to combine.
Scoop 1/2 cup of pasta water out of the boiling pasta pot and carefully pour into the hot skillet.
Add the pasta, along with 1/4 cup of pasta water to the a large saute pan over medium heat.
Drain, reserving 1 cup of pasta water, and return pasta to the pot.
Reserve 1/2 cup of pasta water and drain fettuccine into a colander.
Add the pasta to sauce, along with 1/4 cup of pasta water, and basil leaves and toss to combine.
Reserve 1 cup of the pasta water, then drain the pasta in a colander and pour immediately into the skillet with the clams.
Reserve 1/4 cup of the pasta water and then drain.
Add 1/2 cup peas or some broad beans and the pasta and 1/2 cup of the pasta water and stir.
Drain and reserve 1/4 cup of pasta water.
Drain and reserve 1/4 cup of the pasta water.
Add the peas, lemon zest and juice, reserved garlic - oil mixture, and 3/4 cup of the pasta water to the pasta.
Drain, reserving a small cup of pasta water.
Using a large serving spoon, stir in 1/4 cup of the pasta water, the butter mixture, cheese, and sun - dried tomatoes.
Reserve 1 cup of pasta water, drain and return empty pot to stove.
Drain the pasta, reserving 1/2 cup of the pasta water, and transfer the pasta to the egg mixture.
If the tomato / garlic liquid starts to evaporate, add in about 1/4 -1 / 2 cup of your pasta water.
Add the sun - dried tomatoes, pasta, and pesto to the pot, and another 1/4 cup of the pasta water to the pot.
Reserve 3/4 cup of pasta water, then strain the pasta and briefly set aside.
Drain the pasta but save 1 cup of pasta water!
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.
Add 1/2 cup of the pasta water and bring the pasta water to a boil.
When pasta is ready; reserve 1/2 cup of pasta water, drain pasta, and set aside.
Reserve a cup of pasta water and drain the pasta.
Third — Put the pumpkin puree, almond milk, onion and sage mixture, and 1/2 of a cup of the pasta water in your blender and blend on a high speed until creamy and smooth.
Reserve 1/4 cup of pasta water and set aside.
Remove the pasta, along with 1/4 cup of pasta water and basil leaves to the saute pan and toss to combine.
Add the ravioli and 1/2 cup of pasta water to the pan of brown butter and toss to combine.
Cook one minute more, reserve about 1 cup of the pasta water, then drain.
Drain, reserving 1 cup of pasta water.