Sentences with phrase «of pasta cooking liquid»

When pasta is done cooking, drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

Drizzle with more olive oil and add some of the pasta cooking liquid if it seems dry.

Cook pasta until al dente in a dutch oven with heavily salted water, reserving 1.5 cups of pasta cooking liquid after draining.

Meanwhile, cook pasta according to package directions, reserving 1/4 cup of pasta cooking liquid before draining.

Drain, reserving 1 cup of the pasta cooking liquid.

Not exact matches

Strain the pasta, reserving 1 cup of the cooking liquid.

Bear in mind that your pasta is cooking in much less liquid than usual, so it will need frequent stirring and maybe a couple of extra minutes than the time specified on the box.

Cook, stirring frequently to keep the pasta from sticking to the bottom of the pot, until the pasta is al denté and the liquid is thickened, about 15 minutes.

It requires a high ratio of liquid: dried pasta, and it has to be covered for a while in the oven so it can cook the pasta through.

(You can also choose to cook the pasta directly on the pot of soup if you serve it immediatly, but if you plan to refrigerate the soup is better to keep the pasta outside so they want soak too much liquid.)

Add a few tablespoons of cooking liquid if pasta seems dry.

15 minutes at 350 with the small amount of liquid doesn't seem like enough to cook dry rotini, but Hubby doesn't like overcooked pasta, so I want to do this right.

Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed.

Lately, I've been having a lot of success with cooking pasta in what I think of as «risotto style» with a minimal amount of flavorful liquid that gets absorbed into the pasta as it cooks, creating pasta that bursts with flavor, as well as a nice sauce that isn't tomato - based.

(Be careful not to cook at too high of heat at this point because the liquid will evaporate instead of cook the orzo and you'll be left with undercooked pasta.)

Transfer pasta to the bowl and toss, adding 1/4 cup of the cooking liquid and a little more olive oil if too dry.

Reserve 1/2 cup of the pasta - cooking liquid, then pour the tortellini and the rest of the cooking liquid over the broccoli in the colander.

I made it with gluten free brown rice pasta and did not need to adjust the liquid at all as the pasta cook time was 11 minutes — just the right amount of liquid was left plus perfect for leftovers since rice pasta soaks up so much as it cools!

Return drained pasta to the pot along with pistachio mixture and half of the reserved cooking liquid.

Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then measure.

Add the pasta to the skillet of sauce with the reserved cooking liquid.

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 seCook 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 secook 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 seCook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

Drain the pasta, reserving 1/4 cup of the cooking liquid.

Bring the large skillet of tomato sauce to a light simmer, then add the drained pasta and reserved cooking liquid.

Drain pasta, reserving 1 cup of cooking liquid.

Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain, reserving 1 1/2 cups pasta cooking liquid.

The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip - smacking consistency.

Finishing pasta in a pan with butter and some of the cooking liquid is what separates restaurant results from home versions.

Add half a pound of al dente spaghetti to skillet along with 1/2 cup pasta cooking liquid, 1/4 cup finely grated parmesan, and several grindings of black pepper.

Drain pasta reserving about 1/4 cup of cooking liquid.

Tilt skillets are great for cooking large quantities of liquid - based foods, from soups to sauces to pasta to scrambled eggs.

You can add in some of that cooking liquid if the pasta seems too dry.

Prepare the pasta according to the package instructions, reserving 1/2 cup of the cooking liquid.

Add the pasta to the boiling water and cook until al dente; drain, reserving 1/2 cup of the cooking liquid.

Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.

4 Before draining the spaghetti, scoop out a little pasta - cooking liquid and reserve, then toss the drained pasta into the bowl of tuna, scallions, etc., and mix together really well, adding a spoonful or so of pasta - cooking water to bring some starchy creaminess to the sauce.