Pour a few
cups of the pasta water into a smaller pot set over medium - low heat (you'll use this to poach the eggs), then drain the pasta and asparagus in a colander and rinse in cold water.
Not exact matches
Ladle 1/2
cup of the cooking
water from the
pasta into the ricotta and stir together.
Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3
cups of water to 1
cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture
into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop
of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over
pasta, top with your favorite sauce!
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.
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.
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)
While the
water is heating, break the
pasta into 1 1/2 - inch segments and make the pistachio sauce by pureeing 1/3
cup of the pistachios, garlic, salt and olive oil with a hand blender or food processor.
Reserve 1
cup of the
pasta water, then drain the
pasta in a colander and pour immediately
into the skillet with the clams.
Reserve 1/2
cup of pasta water and drain fettuccine
into a colander.
Put the drained
pasta into the pot, reserving about a 1/4
cup of pasta cooking
water.
Scoop 1/2
cup of pasta water out
of the boiling
pasta pot and carefully pour
into the hot skillet.
When it's done cooking, ladle out 1/3
cup of the
pasta water and put it
into a large bowl where you'll combine the
pasta and pesto together.
Add a tablespoon
of purée per two
cups of cooked
pasta as a one - to - one butter substitute, thinning it
into a sauce with
water or vegetable stock.
Roasted Vegetable and Pesto
Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
Pasta Salad For 4 - 6 servings Ingredients: • 2
cups whole wheat penne (or other whole wheat
pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
pasta of your choosing) • 4
cups mixed vegetables, cut
into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2
cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot
of water on the stove to boil for the
pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).
Once your
pasta is al dente, reserve 1
cup of pasta water and pour the
pasta and peas
into a colander or mesh strainer.
Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut
into chunks (about 2
cups) 2
cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1
cup fat - free, low sodium chicken broth > 1/4
cup plain FAGE Total 0 % greek yogurt 1/4
cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4
cup freshly grated Parmesan cheese Directions In a pot
of boiling, salted
water, cook the
pasta according to package directions.
Roasted Vegetable and Pesto
Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
Pasta Salad For 4 - 6 servings Ingredients: • 2
cups whole wheat penne (or other whole wheat
pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
pasta of your choosing) • 4
cups mixed vegetables, cut
into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2
cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot
of water on the stove to boil for the
pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).
NOTE: To cook the
pasta, put 1
cup of pasta into a large pot
of boiling salted
water.
Whisk the butter
into the bacon fat, then whisk in about 1/2
cup of the reserved
pasta cooking
water.