Sentences with phrase «cup pasta liquid»

Not exact matches

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

Drain, reserving 1 cup of the pasta cooking liquid.

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

For this dish I needed to make sure I had at least 4 cups of liquid for my 1 ounces of pasta.

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.

For the Gnocchi: — 2 cups mashed sweet potatoes (from about 2 large or 3 small sweet potatoes)-- 8 - ounces fresh ricotta cheese, drained in sieve or wrapped in paper towel to remove liquid — 2/3 cup finely grated Parmesan cheese — 1 tablespoon brown sugar — 1 teaspoon salt, plus more for the pasta water — 1/2 teaspoon ground nutmeg — 1 1/2 — 2 cups whole wheat pastry flour

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.

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

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.

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

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.

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.

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

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

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.

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

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

Drain pasta, reserving 1 cup of cooking liquid.

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

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.

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.

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

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

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 to pot with sauce along with butter and 1 cup pasta 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.

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

Add pasta and 1/4 cup reserved pasta cooking liquid to sauce.

Reserve 1 cup pasta cooking liquid.

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

Drain, reserving 1 cup pasta cooking liquid.

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

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.

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.

Drain pasta reserving about 1/4 cup of cooking liquid.

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.

Cook pasta until al dente, drain, reserving 1 1/2 cups cooking liquid, then... 1 Toss pasta and butter in a large skillet over medium heat.

Ladle in 1 1/2 — 2 cups sauce — enough to coat pasta well — and cook, adding pasta cooking liquid as needed, until sauce is thick and glossy; season with salt and pepper.

If the pasta absorbs too much liquid, you can add more water (1/2 cup at a time).

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

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