Sentences with phrase «cup pasta cooking liquid»

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.

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.

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

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

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

Drain, reserving 1 cup of the pasta cooking liquid.

Meanwhile, cook pasta according to package directions, reserving 1/4 cup of pasta cooking liquid before draining.

Drain pasta, reserving 1/4 cup cooking liquid.

Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed.

Cook pasta until al dente in a dutch oven with heavily salted water, reserving 1.5 cups of pasta cooking liquid after draining.

Take reserved pasta cooking liquid and add slowly to pot in 1/4 cup increments, stirring to break down cheese until mixture becomes smooth and creamy.

Add sausage, pasta, pesto and remaining 1/4 cup cooking liquid to frying pan (or back to pasta pot, if frying pan is not big enough) and toss to combine.

Transfer pasta to the bowl and toss, adding 1/4 cup of the cooking liquid and a little more olive oil if too dry.

Reserve 1/2 cup of the pasta - cooking liquid, then pour the tortellini and the rest of the cooking liquid over the broccoli in the colander.

Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3 — 4 minutes.

Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated.

When pasta is ready reserve 1 cup cooking liquid then drain pasta.

Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then measure.

When pasta is done cooking, drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

Drain the pasta, reserving 1/4 cup of the cooking liquid.

Drain pasta, reserving 1 cup of cooking liquid.

Add zucchini, spaghetti, pasta cooking liquid, 1/4 cup oil, and remaining 1/2 cup basil leaves and toss to combine; season with salt and pepper.