Not exact matches
The two - part preparation includes a K -
Cup broth brewed over a packet of
dried pasta and vegetables.
1 pound
dry rotini
pasta shape 2
cups, approximately, marinara sauce such as Prego 1
cup finely diced, lightly sautéed green pepper 1/2
cup thin sliced, pepperoni Salt, pepper, garlic powder, to taste 1 1/2
cups shredded mozzarella cheese
3 garlic cloves 4 oz sun -
dried tomatoes 1 lb chicken breast tenderloins salt paprika basil 1
cup half and half 1
cup mozzarella cheese, shredded 8 oz penne
pasta 1/4 teaspoon red pepper flakes
2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1
cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon
dried thyme 1/4 teaspoon
dried tarragon 6
cups vegetable broth 1/2 teaspoon salt 1
cup dried small
pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1
cup frozen peas
1 lb ground beef (or vegetarian crumble) 3
cups of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves of garlic, minced 1 TB
dried parsley 1 TB
dried basil 1/2
cup chopped onion 1 — 28 oz can of diced tomatoes 1 — 6 oz can of tomato paste 1
cup V8 (or any vegetable drink) 2
cups uncooked shell
pasta 1/4 tsp pepper 1/4 tsp salt
2 fresh jalapeno peppers 4 ounces applewood - smoked bacon, diced 3/4
cup panko (Japanese - style) breadcrumbs 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 2
cups whole milk, heated to just below simmer 12 ounces Cabot Clothbound Cheddar, Cabot 3 Year Cheddar or Cabot Farmhouse Reserve Cheddar, grated (about 3
cups) salt to taste 8 ounces
dry garganelli or penne
pasta
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp
dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3
cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4
cup cooked white (navy) beans 3/4
cup raw cashews 1
cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short,
dry pasta 1
cup fresh or frozen green peas
1
cup fusilli (or any tight spiral
pasta) 2 tbsp olive oil 1 small brown onion, chopped finely 2 garlic cloves, crushed 1 x 400g can chopped tomatoes 2 - 3 tbsp tomato paste a few handsful of spinach, stems removed and chopped roughly 1/2 tsp
dried oregano 1/2 tsp raw sugar 1/2 tsp sea salt fresh black pepper to taste
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3
cup / 80 ml extra virgin olive oil 1/3
cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot
pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g
dried penne
pasta fresh thyme - and thyme flowers
1/2
cup medium uncooked
pasta shells 1 pound ground beef 1/2
cup chopped onion 3 cans (14 1/2 ounces each) beef broth 1 package (16 ounces) frozen mixed vegetables 1 can (16 ounces) kidney beans, rinsed and drained 1 can (14 1/2 ounces) diced tomatoes, undrained 1 can (6 ounces) tomato paste 3 teaspoons Italian seasoning 1 teaspoon salt 1/4 teaspoon
dried thyme 1/4 teaspoon
dried basil 1/4 teaspoon pepper
Serve with
Pasta of choice (we use wholegrain penne or a gluten free version made from
dried beans) 80 g / 1/2
cup large capers fresh parsley, finely chopped ruccola
Beans and shells 1 1/4
cups dried white beans (or two 15 - ounce cans of beans) 2 cloves garlic, peeled and left whole 3 teaspoons salt, plus more to taste One 12 - ounce box jumbo
pasta shells 3/4 -1
cup kale pesto Zest of 2 lemons Freshly ground black pepper
dry pasta 1 tsp olive oil 1/2
cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2
cups Enchilada sauce, divided (recipe below) 1
cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2
cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
4 ears corn, shucked Canola oil for corn 3 garlic cloves, peeled 1/3
cup walnuts 1 ounce grated Parmesan, plus more for garnish 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2
cup olive oil 1 pound
dried rotelle
pasta 1
cup slow - roasted cherry tomatoes 2 tablespoons chopped fresh basil
Home > recipes > meals / dishes >
pasta dishes > spaghetti recipe at a glance 5 stars 7 reviews ready in: over 5 hrsserves / makes: 10recipe id: 22371cook method: stovetop, crock pot ingredients 6 Italian sausage links, cut into 1» pieces1
cup finely chopped onions3 tablespoons sugar1 teaspoon
dried basil leaves1 teaspoon
dried oregano leaves1 / 2 teaspoon salt2 cloves garlic, minced1 can (28 ounce size) crushed tomatoes, undrained1 can (15 ounce size) tomato sauce1 can (12 ounce size) tomato paste24 ounces uncooked spaghetti
pasta directions.
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4
cup vodka 1/4 teaspoon
dried thyme 1/4 teaspoon
dried oregano 1/2 teaspoon salt A few dashes of fresh black pepper 1/2
cup sliced or slivered almonds 1/4
cup finely chopped fresh basil, plus extra for garnish 1/2 pound penne
pasta
1 pound
Pasta (I used whole wheat penne) 1 pound Large, Uncooked Shrimp, peeled and deveined 4 tablespoons Olive Oil 5 Garlic Cloves, minced 1 medium Onion, chopped 1
cup Dry White Wine 1 (28 ounce) can Crushed Tomatoes 1 teaspoon Red Pepper Flakes 1/4 teaspoon
Dried Oregano Fresh Flat - Leaf Parsley, for garnish Fresh Basil, for garnish (we omitted) Parmesan Cheese, for garnish
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion, chopped 2 cloves garlic, minced 6
cups of water 3 beef stock cubes (like Knorr)(or 6
cups of beef broth) 1/2
cup red wine 2 tomatoes, chopped 1
cup carrots, sliced thin 1 tbsp fresh basil (or 1 tsp
dried) 1/2 tsp
dried oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz fresh tortellini
pasta (about 1/2 large pkg)
INGREDIENTS 400g (4 1/2
cups)
dried pasta shapes (I used rigatoni) 1 tbsp vegetable oil 3 large chicken breasts, cut into chunks...
«Kitchen Sink» Minestrone ----------------- 1 tbsp olive oil 1
cup chopped onion 1
cup diagonally sliced carrot 1 green bell pepper, chopped 3
cups diced tomato 2
cups diced peeled butternut squash (about 1 small) 1/2
cup sliced mushrooms 1 zucchini, sliced 2
cups water 1/2 teaspoon salt 1/4 teaspoon black pepper 2 (16 - ounce) cans fat - free, less - sodium chicken broth 1 (16 - ounce) can cannellini beans, rinsed and drained 2 garlic cloves, minced 2
cups small broccoli florets 2
cups thinly sliced collard greens 1/2
cup uncooked small seashell
pasta 2 teaspoons
dried sage 3/4 teaspoon
dried thyme
4 ounces linguine
pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2
cups heavy cream [I used half and half] 1/4 teaspoon
dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
can canellini beans, drained and rinsed 2
cups cooked (1 1/3
cups dry) small
pasta (I used whole wheat mini shells) 8 - 10 oz.
2
cups uncooked multigrain bow tie (farfalle)
pasta (I used Barilla Plus, I also weighed the 2
cups and it was exactly 5 oz of
dry pasta)
Makes 2 Delicious Servings Ingredients: 1
Cup Pasta (I use rice pasta) 1/2 Jar of Crushed Tomatoes (I use edens organic) 1/2 Cup Arugula 2 Large Lemon Wedges Handful of Fresh Basil 1 Tsp Dried Oregano 1/4 Sweet Onion 1 Clove Garlic Pinch of Sea Salt Pinch of Nutritional
Pasta (I use rice
pasta) 1/2 Jar of Crushed Tomatoes (I use edens organic) 1/2 Cup Arugula 2 Large Lemon Wedges Handful of Fresh Basil 1 Tsp Dried Oregano 1/4 Sweet Onion 1 Clove Garlic Pinch of Sea Salt Pinch of Nutritional
pasta) 1/2 Jar of Crushed Tomatoes (I use edens organic) 1/2
Cup Arugula 2 Large Lemon Wedges Handful of Fresh Basil 1 Tsp
Dried Oregano 1/4 Sweet Onion 1 Clove Garlic Pinch of Sea Salt Pinch of Nutritional Yeast
Remove skillet from heat and add remaining 1/4
cup pesto, sun
dried tomatoes, salt, black pepper, red pepper flakes,
pasta and
pasta water.
2
cups arugula 1
cup spinach 2 - 3 cloves garlic 1 teaspoon
dried herbs of your choice (I used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3
cup nuts, I used a mix of pine nuts and pecans 1/2
cup olive oil 2 tablespoons lemon juice 1/4
cup parmesan cheese 1 16 ounce can of artichoke hearts, drained and chopped 1 pound farfalle or
pasta of your choice
Add the sun -
dried tomatoes,
pasta, and pesto to the pot, and another 1/4
cup of the
pasta water to the pot.
2
cups dried mac and cheese (or one pack)- I use rice
pasta to make it GF or lentil
pasta to make it grain free
Using a large serving spoon, stir in 1/4
cup of the
pasta water, the butter mixture, cheese, and sun -
dried tomatoes.
If it seems
dry add another 1/4
cup pasta water.
Ingredients 16 oz box
pasta, I used small shells 2 Tbsp butter 12 oz can evaporated milk 2 egg, beaten 1 tsp
dry mustard powder 1/4 tsp red pepper optional 1/8 -1 / 4 tsp Black Pepper 2
cups freshly grated cheddar cheese * Salt to taste
Transfer
pasta to the bowl and toss, adding 1/4
cup of the cooking liquid and a little more olive oil if too
dry.
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8
cups vegetable broth (note: I used a combination of water with nutritional yeast,
dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2
cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5
cups cooked chickpeas) 1/4
cup chopped fresh mint, plus extra for garnish 1/4
cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair
pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
1
cup dried white or red kidney beans, picked over 4
cups water 3 1/2
cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1
cup) fresh green beans, cut into 1 - inch lengths 1
cup uncooked elbow macaroni or small
pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2
cup) 1 small yellow squash, diced (about 1/2
cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3
cup frozen lima beans 4 cloves garlic, minced 1 tsp
dried parsley 1 tsp
dried oregano 1 tsp
dried basil 1/4 tsp black pepper 1/4 tsp
dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3
cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2
cups kale, finely chopped (tough stems discarded) 1/2
cup small
pasta shape Pinch of kosher salt, if needed
Vegan Lasagna No boil lasagna
pasta 2 jars spaghetti sauce 3 medium / large zucchini, peeled and sliced thin 1/2 green bell pepper, cut into dipping - size strips 2 1/2
cups frozen broccoli 1 teaspoon each of parsley, thyme, oregano, rosemary, garlic powder and minced
dried onion 1/2
cup fresh spinach 1/4
cup meatless crumbles, optional Daiya -LSB-...]
Pin It Ingredients: 8
Dry Lasagna Noodles 1
Cup Ricotta Cheese 3/4 Packed
Cup Shredded Mozerella Cheese 1 Teaspoon
Dried Basil 1 Tad Black Pepper 1 Smidgen Salt 2 Thinly Sliced Roma Tomatoes Fresh Mozzarella Fresh Basil Tomato Basil
Pasta... Continue Reading →
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4
cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2
cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun -
dried option) sea salt and ground black pepper 1/3
cup raw cashews, soaked for at least 4 hours 1/2
cup filtered water 1/2
cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1
cup quickie vegan parmesan, divided
2
cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1
cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2
cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4
cups vegetable stock (recommend Imagine No - Chicken broth here) 4
cups water 1
cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2
cups (
dry) whole wheat
pasta (such as ditalini or smallish shells), cooked until al dente
Then add 2
cups of
dried bowtie or Farfalle
pasta.
200 grams of spaghettini, or other long, thin
pasta that you have on hand 3 tablespoons of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2 large red, orange and / or yellow bell peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4
cup panko, or
dried bread crumbs 1/4
cup grated Parmiggiano Pinch crushed red pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon
1 Tablespoon vegetable oil 2 medium onions, cut into medium dice 1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2 - inch pieces Salt 2 bay leaves 1 large carrot, peeled and sliced 1/4 inch thick 1/2 teaspoon
dried thyme leaves 2
cups (3 ounces) hearty egg noodles (or 1/4 -1 / 3
cup dry stars
pasta) Ground black pepper 1/4
cup mined fresh parsley leaves
boneless, skinless chicken thighs or breast * Kosher salt and freshly ground black pepper 3 carrots, peeled and small diced 2 celery stalks, small diced 3 cloves garlic, minced 1 yellow onion, small diced 1/2 teaspoon Italian seasoning 5
cups chicken broth 3/4
cup dry orzo
pasta 1 rosemary sprig 1 lemon, juiced 2 Tablespoons chopped fresh parsley
Mix 12 ounces of whole wheat rotini
pasta (cooked), a
cup of low - fat Greek yogurt, half a
cup of pesto and 3/4
cups of sun -
dried tomatoes (drained and chopped).
8 ounces angel hair
pasta [I use Barilla Plus] 1/4
cup olive oil, divided 1/4
cup dried bread crumbs 2 teaspoons lemon zest 2 tablespoons chopped parsley, divided salt & pepper to taste 2 tablespoons grated parmesan cheese 3 large or 5 small cloves garlic, minced Juice of 1 lemon
Ingredients: 4 tablespoons
cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo
pasta or angel hair
pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2
cups broth or stock (I used 1
cup vegetable, 1
cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted
dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4
cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
zest of one large lemon 8 ounces
dried whole wheat
pasta (penne or something comparable in size) 1 1/2
cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2
cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3
cup sliced almonds, toasted 1/4
cup Kalamata olives, pitted and torn into pieces scant 1/4
cup feta cheese, crumbled 1/4
cup fresh mint, chopped
I added about 1
cup of the saffron / salt
pasta water, since it seemed
dry and I didn't want to add more heat (pepper spice).
Is it 1 pound of
dry pasta with 4
cups of broth?
1/2 pound extra-lean ground beef 1 egg, lightly beaten 2 tablespoons
dry bread crumbs 1 tablespoon freshly grated Parmesan cheese 1 teaspoon chopped fresh basil 1/2 teaspoon onion powder 6
cups chicken broth 1
cup minced Italian parsley 1
cup uncooked orzo
pasta 1/3
cup finely chopped carrot Garlic hot sauce, such as Tabasco ®, to taste