Sentences with phrase «cup pasta»

Remove skillet from heat and add lemon juice, 1/2 cup pasta cooking liquid, and remaining 2 Tbsp.

When pasta is almost done, set aside 1/2 - 1 cup pasta water before draining.

Pour 2/3 cup pasta sauce mixture into bottom of a 3 - quart casserole coated with cooking spray.

Or 1 and 1/3 cup pasta mixture then add lettuce?

1 cup of spaghetti squash averages around 40 calories whereas 3/4 cup pasta noodles averages over 150 calories.

Add pasta, remaining 1/4 cup oil, and 3/4 cup pasta cooking liquid to pan.

Stir in up to 1/2 cup pasta water until desired consistency is reached.

Spread 1/2 cup pasta sauce in the bottom of a 13 x 9 - inch baking dish coated with cooking spray.

1 cup of spaghetti squash averages around 40 calories whereas 3/4 cup pasta noodles averages over 150 calories.

place 1 cup pasta with sauce in each of 4 serving bowls.

-LSB-...] Serves: 4 - 6 Ingredients: 1 pound red beets, cleaned with leaves and stalks removed2 Tbsp olive oil1 / 4 cup of water1 package Organic Whole Wheat Linguine 3 Tbsp unsalted butter3 Tbsp walnut oil 1/4 cup walnuts, finely chopped (optional) 2 Tbsp chia seeds1 tsp kosher salt 1/2 cup pasta water4 Tbsp soft goat cheese Directions: Preheat the oven to 400 °F.

Mixed everything except the pasta together in one frying pan and then added the pasta + cup pasta water & extra pesto

Add cooked pasta, 3/4 cup Parmesan cheese, and 1/2 cup pasta cooking liquid to the cream sauce and stir to coat.

Once done, reserve 1 cup pasta water for thinning sauce later, if needed.

Spread 3/4 cup pasta sauce in the bottom of an 8 - inch square baking dish coated with cooking spray.

Dinner: two cups pasta with Italian sausage and more garlic bread (homemade of course — duh!)

NOTE: To bake individual servings, put approximately 1 1/3 cups pasta mixture in each of 24 buttered gratinee dishes.

Toss hot pasta with pesto, chicken, spinach and 1/2 cup pasta water.

Reserve 1/2 cup pasta cooking water.

Reserve 1 cup pasta water and then drain noodles.

I usually use about 1/2 cup pasta water, but it depends on how many leafy greens you have.

Place the following ingredients in a blender: pine nuts, basil leaves, parmesan cheese, olive oil, cooked pea tendrils, 1/3 cup pasta water, salt, pepper, and optional cooked onion and garlic.

I added chopped spinach to mine — 1 cup pasta, 1/4 of the sauce (which is 4 points) and 3 ounces of cooked chicken — a delicious, quick and easy weeknight meal — 12 Points Plus.

Mix in the warm orzo and 1/2 cup pasta water.

1/2 cup pasta sauce 4 slices mozzarella or provolone (or 1/2 cup shredded) sauteed mushrooms (optional) 4 buns (brushed with a little garlic butter, they are even better)

olive oil (I like a garlic infused oil so if you want that, saute garlic for a few minutes in the oil and then remove the garlic — so it doesn't burn) 1/3 cup pasta sauce, your own or from a jar 2 oz.

I added zucchini to my noodles to bulk it up — one cup pasta (6) with 1/2 cup of the sauce (1) and the turkey sausage (4) makes this an 11 point dinner and worth every point.

Reserve 1/2 cup pasta water.

Chili mac — 1 cup pasta, 1/2 cup Cincinnati chili, 1/2 cup black beans, torn baby spinach and orange peppers.

1 cup pasta, 1/2 cup of my bolognese sauce, 1/2 cup chicken broth, 2 ounces tofu, 1/2 a cup of cottage cheese and 1 ounce mozzarella cheese.

Add in about 1/2 cup pasta cooking water.

Pour in a 1/4 cup each white wine wine and chicken broth or 1/2 cup pasta water.

Add the drained pasta noodles, the reserved 1/2 cup pasta water, and the 1/2 cup parmesan to the skillet.

Makes 2 Delicious Servings Ingredients: 1 Cup Pasta (I use rice pasta) 1/2 Jar of Crushed Tomatoes (I use edens organic) 1/2 Cup Arugula 2 Large Lemon Wedges Handful of Fresh Basil 1 Tsp Dried Oregano 1/4 Sweet Onion 1 Clove Garlic Pinch of Sea Salt Pinch of Nutritional Yeast

(If the pesto is too thick, add the remaining 1/4 cup pasta water to loosen.)

Reserve 1/2 cup pasta cooking water and drain the pasta.

Using a spider or a slotted spoon transfer pasta from cooking water to zucchini pan and toss with remaining 2 tablespoons olive oil, 1/2 cup pasta water, pine nuts and mint.

If it seems dry add another 1/4 cup pasta water.

Immediately add 1/2 cup pasta cooking liquid to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms.

Drain the pasta (reserve 3/4 cup pasta water) and return it to the pot.

Ingredients: 1/2 Cup Pasta Sauce 1/2 Avocado Pinch of Sea Salt Handful of Your Fave Herb (I use cilantro) 1 Lemon Wedge 1 Cup Brown Rice Pasta

If needed, loosen the pasta with the remaining 1/4 cup pasta water.

2 cups pasta 1/4 cup olive oil 5 cups vegetables (we used sweet potato, carrots, zucchini, and cherry tomatoes) 4 cloves garlic 1/4 cup flour 2 cups vegetable stock 1 15 - oz can cannellini beans 1 cup sunflower seeds 1 Tbsp coconut oil Salt and garlic powder to taste (or go nuts and use Trader Joe's Everything but the Bagel spice mix *)

8 ounces fresh pasta (mine is from Bouchard's at Findlay Market) 2 cups pasta sauce (I used Muir Glen's Organic, Cabernet Style) 2 cups toasted bread crumbs (mine is from Blue Oven's Spelt Bread, ground and toasted) 15 ounce can black beans, rinsed and drained

salt, 1/4 cup pasta cooking liquid, and remaining 3/4 cup Parmesan and 1/2 tsp.

Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms.

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)

Would it be 1 cup pasta mixture then 1/3 cup lettece??