Sentences with phrase «cup reserved pasta water»
Season with salt and pepper, then add the broth, soy sauce, and the 1⁄3 cup reserved pasta water.
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Stir in lemon juice and 1/2 cup reserved pasta water.
Toss the pasta with the broccoli mixture, butter, and 1/2 cup reserved pasta water.
1 pound Farfelle Pasta or bowtie pasta, cooked al dente 1/3 cup reserved pasta water 1 pound protein your choice, chicken cubes, shrimp, ground turkey, chicken sausage 1/2 cup Pesto 1/3 cup Heavy Cream 1/3 cup chopped Sundried Tomatoes 1/2 Lemon, juiced 1/4 cup fresh Basil for garnish, torn or chopped
1 pound Farfelle Pasta or bowtie pasta, cooked al dente 1/3 cup reserved pasta water 1 pound protein your choice, chicken cubes, shrimp, ground turkey, chicken sausage 1/2 cup Pesto 1/3 cup Heavy Cream 1/3 cup chopped Sundried Tomatoes 1/2 Lemon, juiced 1/4 cup fresh Basil for garnish, torn or chopped
Toss pasta in sauce to coat using 1/4 cup to 1/2 cup reserved pasta water.
Add 1/2 cup reserved pasta water to skillet and gently toss to combine.
In a blender prepare your hazelnut cream sauce: add soaked hazelnuts, 1 1/2 cups reserved pasta water, garlic cloves, nutritional yeast, the juice of one lemon, and pinch sea salt and pepper.
Not exact matches
Strain, reserving 1 3/4 cups of the pasta water.
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.
Before draining the pasta, reserve about 1/2 cup of the cooking water and set aside.
If the sauce seems too thick, add in the reserved pasta water one - quarter cup at a time until desired consistency is reached.
Cook the spaghetti al dente according to package directions and drain, reserving about 1/3 cup of the pasta water.
Drain gnocchi, reserving 1/2 cup of pasta cooking water.
Drain the pasta, reserving 1 cup of the water.
Drain, reserving 1 cup of pasta water.
Cook one minute more, reserve about 1 cup of the pasta water, then drain.
Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce.
Make sure to reserve a cup of pasta boiling water before draining the pasta.
When pasta is ready; reserve 1/2 cup of pasta water, drain pasta, and set aside.
Drain the pasta, reserving half a cup of pasta cooking water.
When the pasta is cooked (cooked inside and out but still in shape and firm), reserve about 1/3 cup to 1/2 cup of pasta water and drain the pasta (do NOT rinse) into a large colander.
Cook pasta until al dente in a dutch oven with heavily salted water, reserving 1.5 cups of pasta cooking liquid after draining.
Drain, reserving half a cup of pasta cooking water.
Add the drained pasta noodles, the reserved 1/2 cup pasta water, and the 1/2 cup parmesan to the skillet.
Add 1/4 cup of the reserved pasta water to the sausage, using a spatula to loosen any delicious browned bits from the bottom of the pot.
Add reserved pasta water starting with 1/4 cup until desired sauciness is achieved.
- Add 1/4 cup of the reserved pasta water to the sausage, using a spatula to loosen any delicious browned bits from the bottom of the pot.
Drain the pasta, reserving 1/2 cup of the pasta water, and transfer the pasta to the egg mixture.
When the pasta is ready, reserve 1 cup of the cooking water.
Drain, reserving a small cup of pasta water.
Drain, reserving 1/2 cup of the cooking water, and return the pasta to the pot it was cooked in.
Drain pasta, reserving 1/2 cup of the cooking water.
Add the peas, lemon zest and juice, reserved garlic - oil mixture, and 3/4 cup of the pasta water to the pasta.
Drain and reserve 1/4 cup of the pasta water.
In an upright blender, combine the cashews, the reserved pasta cooking water, and the 1/2 cup of filtered water.
Drain and reserve 1/4 cup of pasta water.
Cook Jumbo Shells according to package directions; drain, reserving 1/3 cup of the pasta cooking water if using fresh spinach.
Drain, reserving 1 cup of pasta water, and return pasta to the pot.
Drain the pasta, reserving about 1/2 cup of the cooking water.
While cooking the pasta, reserve a cup or so of the cooking water.
Put the drained pasta into the pot, reserving about a 1/4 cup of pasta cooking water.
Add the reserved pasta water (about 1/2 cup) along with some white wine, cream and let simmer together for about 5 minutes or so until it reduces a bit.
Drain the pasta, reserving 1 cup of the cooking water.
Drain, reserving 1/2 cup of the pasta water.
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.
Add the cooked fettuccine to the pan, along with 1/3 cup of the reserved 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)