Obviously, with 12
ounces of pasta, you'll have proportionately a bit more sauce, and at 14
ounces of pasta, your final dish will be a bit more focused on the noodles.
I think of a solid serving of pasta as 3 ounces — a full meal, though 2 could be a nice plateful, and 1 ounce could be enough for a light plate so if there will be a lot of food I would count on each person having 1 - 2
ounces of pasta in which case multiple the recipe by 4 - 6.
Then cook only 6
ounces of pasta along with two cans of garbanzos for fewer carbs, fewer calories, and more protein and fiber.
For this dish I needed to make sure I had at least 4 cups of liquid for my 1
ounces of pasta.
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).
What am I supposed to do with the other 4
ounces of pasta when I make these recipes?
Not exact matches
8
ounces extra firm tofu, cut into 1 / 4 - inch cubes 8
ounces small
pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8
ounces green beans, chopped 8
ounces broccoli florets a small bunch
of cilantro (or basil), chopped
4
ounces pasta sauce (1/2 cup) more or less depending on your taste
of course homemade is best, but the jarred kind will work
For those who simply want
pasta and will kill anyone who gets in their way, feel free to use 8
ounces of elbow macaroni, cooked until al dente, in place
of the cauliflower.»
Sea salt 1 29 -
ounce can diced tomatoes 1 tomato, chopped 1 1/2 cups green lentils 2 15 -
ounce cans garbanzo beans, drained 6
ounces vermicelli
pasta 3 eggs, lightly beaten Juice
of 2 lemons 12 cups water
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 -
ounce can diced tomatoes — 14
ounces spaghetti sauce — 2
ounces (1/4
of 8 -
ounce package) cream cheese — One 9 -
ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne
pasta, cooked according to package directions (or your preferred type
of penne
pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
1 lb penne or your favourite shaped
pasta like bowties, long
pastas like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch
of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced and zested 1 heaping spoonful
of Dijon mustard 1/4 cup capers 8
ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste
2 boxes (14
ounce each)
of any long
pasta (spaghetti, linguine, etc.) cooked using instructions on package
Feel free to use 8
ounces of your favorite
pasta.
7 cups vegetable broth 1 1/2 cups whole wheat orzo (or other small
pasta i.e. pastina) 2 cups chard or spinach, chopped 1 14 -
ounce can
of fire - roasted diced tomatoes, well drained 1 teaspoon red pepper flakes.
Gluten - Free Rotini
Pasta, Red Lentil and Quinoa, Pack
of Six (6) 8
Ounce Boxes, A Source
of Protein and Fiber
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
16
ounces (454 g) gluten - free
pasta (or
pasta of choice) 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
You'll also need 8
ounces brown rice
pasta, cooked 2 cups spinach, roughly chopped Grape tomatoes, halved Sautéed mushrooms 2 tablespoons hemp seeds Pinch
of sea salt flakes Cracked pepper
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.
Ingredients: 1 rasher bacon (8
ounces) 1 pound cavatappi
pasta 1/2 cup unsalted butter 1/2 cup flour 2 1/2 cups 2 % milk 1/2 cup half and half 3 cups shredded cheddar cheese, divided (I like to use a blend
of mild and half sharp cheddar, but it's up to you) 4 slices American cheese 3 chipotle peppers in adobo, chopped 2 tablespoons adobo (from the chipotle pepper can) 2 oz barbecue flavored Pop Chips (or barbecue potato chips
of your choice), crushed
Add the cooked
pasta, diced chicken and about 6
ounces of the shredded cheddar cheese to the saucepan and toss to combine.
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
My plate — 3 meatballs, sauce, 1/2
ounce mozzarella cheese and a cup
of pasta.
2/3 cup sunflower or olive oil (for frying) 3 medium zucchini, cut into 1 / 4 - inch - thick slices 1 1/2 tablespoons red wine vinegar 3/4 cup frozen edamame 2 cups basil leaves, shredded coarsely 1/4 cup parsley leaves 1/3 cup olive oil Salt and black pepper 9
ounces penne (or
pasta of choice) Grated zest
of 1 lemon 1 1/2 tablespoons small capers
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)
For
pasta 5
ounces all - purpose flour 5
ounces semolina flour Pinch
of salt 3 large eggs 1 teaspoon olive oil
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed
of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8
ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4
ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3
ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2
ounces) flour, kneaded and rolled to the next - to - thinnest setting on a
pasta roller, blanched as described here)
Used a pound
of pasta (why do all the cooking sites call for 12
ounces?)
12
ounces short
pasta (farfalle, rotelle, fusilli, orecchiette, penne) 1/4 cup olive oil 4 garlic cloves, peeled and thinly sliced 1 - 15
ounce can cannellini beans, drained and rinsed 1/3 cup roughly chopped toasted walnuts 1
ounce grated Parmesan plus shaved Parmesan for serving Zest
of half a lemon 1 teaspoon kosher salt 1/2 teaspoon black pepper
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).
What You Need: 1 8 -
ounce package
pasta of choice 3 Roma tomatoes, diced 5 cloves garlic, chopped 2 cups vegetable broth 1/2 cup vodka 3 tbsp tomato paste 1/2 cup vegan cream cheese (I love Follow Your Heart Cream Cheese) 1 tbsp olive oil 1/4 tsp salt
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
the others light drizzle
of quality olive oil for veggies salt and pepper for veggies 1 — 8
ounce package
of pasta, I used this one
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
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch
of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8
ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16
ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
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
Each serving is about 3/4 cup
of the
pasta and 3
ounces of the sausage.
3/4 cup coarsely chopped cashews, toasted 1 cup water 1 1/4 teaspoons salt, divided 6 (4 -
ounce) skinless, boneless chicken breast halves 1 teaspoon freshly ground black pepper Cooking spray 1/4 cup finely sliced onion (I added extra onion) 1 (8 -
ounce) package sliced baby bella or button mushrooms (I added 1/2
of another package) 4 cups cooked whole wheat
pasta Chopped parsley (optional)
Its best use is on
pasta, and this makes enough for 12 to 16
ounces of cooked
pasta.
Hi Susan, I generally will use about 12
ounces or so
of uncooked
pasta and depending on the number I'm serving and the other sides, I will serve about 8 - 10 shrimp per plate.
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
Linguine and Fettuccine: Different brands
of whole wheat
pasta seem to be sold in widely varying amounts — typically ranging anywhere from 12
ounces per box to 16
ounces.
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.
Aside from baking, it was interesting to see how much
pasta I was actually cooking and, even better, to see my daughter finally «get» the relationship
of ounces to grams.
I bought a 12 -
ounce pack
of the fresh
pasta for $ 7.
Or an
ounce of grains would equal one slice
of bread or a half cup
of cooked
pasta.
At dinner, try 2 to 3
ounces of cooked meat, 1/2 cup
of vegetables and 1/2 cup
of pasta, rice or potatoes.
We have 4
of these vacuum insulated stainless steel 10 -
ounce food jars that I fill with everything from
pasta to soup at least once a week.