Toss and coat the pasta in sauce with clams until
the pasta absorbs the flavor and juices, 2 to 3 minutes.
The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip - smacking consistency.
Not exact matches
The
pasta will
absorb the sauce, eliminating any wateriness and really
flavoring the noodles.
It's so cute, and
absorbs flavors even more readily than other shapes of
pasta.
This all comes together in under twenty minutes and is quite good: the garlic butter spiked with pimenton and juices from the shrimp serves as a perfect sauce for the
pasta, which
absorbs lots of delicious
flavor.
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.
Zoodles are a healthy alternative to starchy
pasta, and the fact that they
absorb sauces and
flavors extremely well is an added bonus.
They are virtually tasteless and
absorb flavors well, making them a perfect addition to stir frys, soups and
pasta dishes.
Toss warm
pasta with the tangy dressing so it will
absorb more
flavor.
I add half the dressing to the steaming hot, just drained
pasta, it will
absorb the
flavors as it cools.