However, 8
ounces of dry pasta won't feed four, you'll have to add at least 4 more ounces of pasta (3/4 of a 1 lb box).
Not exact matches
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
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
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.
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
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)
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
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil, and
dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional)
Pasta sauce of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta of choice, cooked according to direc
Pasta sauce
of your choice, warmed 4 cups thinly sliced fresh spinach 16 -
ounce pasta of choice, cooked according to direc
pasta of choice, cooked according to directions
8
ounces of elbow macaroni (check your box, because mine was 12
ounces), or your favorite shaped
pasta 2
ounces of sundried tomatoes (if
dried: soak in hot water till tender, and slice; but you may find them chopped in oil, which is delicious and with no need to soak) Fresh diced onion to taste, sauteed in olive oil, or I used
dried minced onion 1 clove
of garlic, chopped (I always buy the jarred chopped garlic from the produce section) 1 pound
of ground beef, browned (I cook mine in bulk ahead
of time in the crockpot) 12
ounces of tomato sauce (if you have leftover
pasta sauce, I would use that) 1 teaspoon
of dried basil Salt and pepper to taste
In general, a serving
of grain is an
ounce - equivalent
of food, such as a slice
of bread; a half cup
of cooked cereal, rice, or
pasta; or about 1 cup
of dry cereal (1/4 cup for dense, granola cereals to 1 1/2 cups for some unsweetened puffed cereals).