Sentences with phrase «cup pasta cooking»

Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid.

Cook orecchiette; drain, reserving 3/4 cup pasta cooking liquid.

Combine pasta, squash purée, and 1/4 cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.

Add pasta and 3/4 cup pasta cooking liquid to sauce and cook, tossing, until pasta is al dente and sauce coats noodles.

Drain, then add to skillet with brown butter along with 1/2 cup pasta cooking liquid.

Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce.

Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid.

Mix in peperoncini, cooked sausage, and another 1/4 cup pasta cooking liquid.

Add 1/4 cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce.

Add pasta and 1/2 cup pasta cooking liquid to squash and stir to coat.

Add pasta and 1/2 cup pasta cooking liquid and cook, tossing often and adding more pasta cooking liquid as needed to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes.

Add half a pound of al dente spaghetti to skillet along with 1/2 cup pasta cooking liquid, 1/4 cup finely grated parmesan, and several grindings of black pepper.

Add clam cooking liquid and 1/2 cup pasta cooking liquid and bring to a simmer; cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.

Drain, reserving 1 cup pasta cooking liquid.

Add pasta, 1/4 cup pasta cooking liquid, and radishes to sauce; toss to combine.

Reserve 1 cup pasta cooking liquid.

Drain, reserving 3/4 cup pasta cooking water.

Add pasta to pot with sauce along with butter and 1 cup pasta cooking liquid.

To serve with pasta, stir in 1/2 cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.

Add pasta and 1/2 cup pasta cooking liquid to sauce in skillet.

Stir in crème fraîche, 1/2 cup pasta cooking liquid, and remaining 1 tsp.

Add 3/4 cup pasta cooking liquid to reserved skillet and bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute.

Reserve 1/2 cup pasta cooking water for later use.

Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid.

Add mozzarella, provolone, cheddar, Parmesan, cream, and reserved 1/2 cup pasta cooking liquid and mix to combine.

Drain, reserving 1/2 cup pasta cooking liquid, and run under cold water to stop the cooking.

Cook over medium heat, stirring and adding remaining 1/4 cup pasta cooking liquid to loosen if needed, until sauce is thickened and emulsified, about 2 minutes.

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

Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

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

Add in about 1/2 cup pasta cooking water.

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

Reserve 1/2 cup pasta cooking water.

Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain, reserving 1 1/2 cups pasta cooking liquid.

Drain, reserving 1 1/2 cups pasta cooking liquid.

Drain pasta, reserving 1 1/2 cups pasta cooking liquid.

Not exact matches

Fine print: Those in the study ate only 1 1/2 cups of cooked pasta a week, which means there's no chance you can indulge in Olive Garden's never - ending pasta bowl.

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

Course: Salad Servings: 6 cups Ingredients 3 cups Cooked rotini pasta -LSB-...]

Strain the pasta, reserving 1 cup of the cooking liquid.

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

Drain, reserving 1 cup of the pasta cooking liquid.

Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated

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

Drain the spaghetti, reserving 1/2 cup of the pasta cooking water in a large sauté pan over medium heat.

Add the pasta, pesto, reserved cooking water (about 1 cup) and remaining spinach to the pan and toss to combine and wilt the spinach, 2 - 3 minutes.

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.

cumin juice of 1/2 a lime 1/3 cup light sour cream 1/2 cup black beans 4 cups cooked southwestern blend or other pasta Tequila - lime flank steak (recipe follows) Cilantro (optional) Shredded cheese (optional)

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

With that amount of pasta, the 4 1/2 cups water should have cooked down almost completely.