Sentences with phrase «of cooked pasta»

300 g of white bread = 795 calories 300 g of cooked pasta = 474 calories 300 g of white rice = 390 calories 300 g of baked potatoes = 279 calories 300 g of baked sweet potato = 270 calories

The Actual Serving Size A serving size of pasta is actually 1/2 cup of cooked pasta, giving you around 100 calories.

This is equivalent to about two cups of cooked pasta or a few Peanut Slabs, and it represents your total reserve capacity to keep the brain working properly.

One cup of cooked pasta is considered a good serving size — take your pick and fill up.

Just go with a whole grain option like 100 % whole wheat or Einkorn (ancient) wheat, or brown rice or quinoa pasta, and be mindful of your portion size — 1/2 cup of cooked pasta is a portion for every person.

Include two slices of wholegrain toast, one cup of cooked pasta, brown rice, noodles, rolled oats or two pieces of fruit per day.

For example, one cup of non-starchy vegetables contains about 25 calories, compared to 200 in a cup of cooked pasta.

Another way to make sharing mealtimes easier is to provide your baby with finger foods, such as pieces of cooked pasta or little squares of toast.

Mix together a few chunks of baked sweet potato, a spoonful of cooked pasta, and a pinch of salt; blend until smooth.

Or an ounce of grains would equal one slice of bread or a half cup of cooked pasta.

This quick sauce works well with a bowl of cooked pasta for an easy meal, but it's just as delicious as a marinade or topping for grill...

Fresh arugula is tossed into the mix, slightly wilting from the heat of the cooked pasta.

Its best use is on pasta, and this makes enough for 12 to 16 ounces of cooked pasta.

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.

Stir the pesto sauce into the pot of cooked pasta.

Add about 1 cup of sauce per 2 cups of cooked pasta.

That being said, I have kept a covered bowl of cooked pasta tossed lightly with oil in a roomy bowl on the counter for 2 days before (notably, during Hurricane Sandy, when I had no power for days on end).

Fine print: Those in the study ate only 1 1/2 cups of cooked pasta a week, which means there's no chance you can indulge in Olive Garden's never - ending pasta bowl.

Donna, if you follow my method of cooking pasta precisely, you should be able to refrigerate your pasta and then still serve after allowing it to come to room temperature.

In the last couple minutes of cooking the pasta I add the cut pieces and in the last 30 seconds add the tips.

Cook pasta according to directions, when it has about 1 minute left until done, add the asparagus to the pot of cooking pasta.

Add the broccoli florets to the boiling water for the last two minutes of cooking the pasta.

Ever since I discovered this way of cooking pasta, I have left aside the traditional way of making it.

I always love the idea of cooking pasta IN it's sauce and this really takes it to a whole other level when the sauce is as flavorful as this!

Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one - pot pasta recipe.

Not exact matches

She has an exclusive line of cooking tools, pastas and sauces at Williams Sonoma.

Dolce & Gabbana's Spring 2018 collection, peppered with cannoli - print dresses and dangling carrot earrings, looks like something out of your kitchen pantry — indeed, it even had a limited - edition D&G pasta line for home cooks.

In one notable instance, Starboard accused Darden of cutting costs in the wrong place by not salting the water for its pasta — a ploy to get longer warranties on cooking pots, the fund said.

A fairly common meal for Olympic athletes is, according to The Week, «a pound of pasta cooked with olive oil (800 calories), a dozen eggs (840 calories), an entire cheese pizza (2,000 calories) and a pint of Ben & Jerry's cheesecake - brownie ice cream (1,000 calories).»

Hi Karen, for one serving I would measure out half a bowl of pasta as it expands once you cook it.

I took an Italian cooking class over the summer and it was a lot of fun, and we even learned to make our own pasta!

I measured out a small bowl of pasta before I cooked it as the pasta tends to expand.

My favourite cooking is Indian and Italian (living together my partner who is Italian has taught me so many great and simple things, and about the «sacredness» of pasta and the right timings...).

If you're using frozen peas, then cook them in with your pasta for the second half of the cooking time.

Dinner — Adam does all the cooking, my faves are his sourdough bread, and he makes a «salty pasta» that has chickpeas, greens, artichokes, olives, feta, and lots of olive oil.

Once the sweet potatoes are soft and the pasta is cooked, remove the sweet potatoes from the oven and layer half of them on the bottom of a suitable baking dish.

Tomato pasta is one of my favorite, which is specially cooked with my mom hand.

Then when the pasta is cooked drain it, before stirring it into the sauce with the olives and an extra sprinkling of herbs.

I love to roughly chop tomatoes, and toss them with a bit of fresh - cooked pasta and garlic in a sautee pan just enough to render some of their delicious juices.

Weekday Supper Menu for the week of December 23 - 27 Monday Stovetop Pasta with Sausage and Peppers from Hezzi - D's Books and Cooks Pasta tossed with bell peppers, spicy andouille sausage, fresh tomatoes, and herbs in a cream sauce.

I haven't thought of cooking quinoa like pasta — that's a great idea.

They can be cooked in a variety of ways, added to soups, pastas and served up with salads.

I also added extra milk and tomatoes and then thickened it with some cornstarch once the pasta was cooked to get more of an extra creamy sauce.

Pasta is not the best choice for me because I cook a couple of pots of soup on Sunday so I don't have to cook during the week.

When the pasta is a tiny bit undercooked from how you like it, add to the sauce with the two tablespoons of pasta water and cook until pasta is al dente.

I am thinking of making this for Thanksgiving - if I make the sauce a day ahead and reheat, then toss with freshly cooked pasta before serving, do you think that would work ok?

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

Filled with cooking things like a pasta spoon, spatula, pizza cutter, can opener, recipe cards and of course, tomatoes!

The cooked pasta gets mixed with Greek yogurt and cream cheese for a creamy base layer, which is topped with a mixture of browned ground beef, sauteed zucchini, and tomato sauce.

I cook one pound of pasta (spaghetti, capellini, or soba noodles), drain it, put it back in the pot with the following mix: 5 Tbs soy sauce, 2 Tbs each of rice wine vinegar, honey, and sesame oil.