Sentences with phrase «cup of the pasta water»

Add the cooked pasta into the sauce, saving a few cups of the pasta water to thin out the sauce if needed.

Adjust the consistency with 1/4 to 1/2 cup of the pasta water as needed.

I did add about a half cup of the pasta water to thin it a tiny bit - then added lean turkey breast chunks and peas to it to make a whole meal.

Reserve 1/2 cup of the pasta water in case you want to thin the sauce a little bit.

About 1/2 cup of the pasta water does the trick (or of course, you can just use more sauce if you prefer).

Drain, reserving a small cup of pasta water.

Scoop 1/2 cup of pasta water out of the boiling pasta pot and carefully pour into the hot skillet.

Pour a few cups of the pasta water into a smaller pot set over medium - low heat (you'll use this to poach the eggs), then drain the pasta and asparagus in a colander and rinse in cold water.

Strain, reserving 1 3/4 cups of the pasta water.

Reserve 1 1/4 cup of pasta water, then drain the pasta.

Reserve 1/2 cup of the pasta water; drain pasta.

Add the cooked pasta to the skillet along with 1 cup of pasta water.

Add the drained pasta to the pan with the bacon mixture along with 1/4 cup of the pasta water and 1/2 of the Parmesan cheese.

Cook the spaghetti al dente according to package directions and drain, reserving about 1/3 cup of the pasta water.

Save 1 cup of the pasta water, then drain the pasta in a colander.

Reserve 1/2 cup of the pasta water, then drain pasta and return it to the pot.

Also save a 1/2 cup of the pasta water to thin out your final sauce it needed.

Save 1 cup of pasta water, drain remaining water, and set aside.

Cook pasta in salted boiling water for about 9 - 10 minutes until al dente, drain, reserving 1 cup of pasta water, and set aside.

Save 1/2 cup of the pasta water.

Drain, reserving 1 cup of pasta water.

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

Add the ravioli and 1/2 cup of pasta water to the pan of brown butter and toss to combine.

Remove the pasta, along with 1/4 cup of pasta water and basil leaves to the saute pan and toss to combine.

Reserve 1/4 cup of pasta water and set aside.

Drain, reserving about 1/2 cup of pasta water.

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.

Before draining reserve 1 cup of pasta water.

Reserve a cup of pasta water and drain the pasta.

When pasta is ready; reserve 1/2 cup of pasta water, drain pasta, and set aside.

Add 1/2 cup of the pasta water and bring the pasta water to a boil.

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.

Drain the pasta but save 1 cup of pasta water!

Reserve 3/4 cup of pasta water, then strain the pasta and briefly set aside.

If the tomato / garlic liquid starts to evaporate, add in about 1/4 -1 / 2 cup of your pasta water.

Drain the pasta, reserving 1/2 cup of the pasta water, and transfer the pasta to the egg mixture.

Reserve 1 cup of pasta water, drain and return empty pot to stove.

Using a large serving spoon, stir in 1/4 cup of the pasta water, the butter mixture, cheese, and sun - dried tomatoes.

Drain pasta, reserving 1 cup of pasta water.

Add the peas, lemon zest and juice, reserved garlic - oil mixture, and 3/4 cup of the pasta water to the pasta.

Reserve 1/4 cup of the pasta water and drain the pasta.

Drain and reserve 1/4 cup of pasta water.

Add 1/2 cup peas or some broad beans and the pasta and 1/2 cup of the pasta water and stir.

Add one to two cups of the pasta water, stir and cook on low until everything is well blended.

Reserve 1/4 cup of the pasta water and then drain.