Sentences with phrase «cup pasta water»

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

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

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

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

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

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

Reserve 1/2 cup pasta 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.

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

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.

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

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

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)

Reserve 1 cup pasta water, divided in half and set aside.

Drain, reserving 1/2 cup pasta water.

In a pan add 1/2 cup pasta water and butter.

Drain, reserving 1 cup pasta water, and return to pot.

Drain, reserving 1/2 cup pasta water.

Drain pasta and vegetables using a colander over a bowl, reserving 1/4 cup pasta water.

When penne is al dente and broccoli rabe is tender but still bright green, drain, reserving 1/3 cup pasta water; set aside.

Drain, but reserve about 1/4 cup pasta water.

In large pot of boiling salted water, cook spaghetti until shy of «al dente,» reserve 1 cup pasta water.

In a large serving bowl, add 3/4 cup pesto, 1/4 cup pasta water, and whisk to combine.

Meanwhile, cook pasta according to package directions in salted water; reserve 1/2 cup pasta water.