Sentences with phrase «sort of pasta»

Now, when you iterate this process over hundreds of grad students for 10's of years what sort of pasta does the process produce?

I can never go wrong when I offer up my family some sort of pasta side dish for dinner.

Perhaps I'll make some sort of pasta tonight.

The hubby and I looove pasta — and while the sauces and ingredients change regularly, we make some sort of pasta dish at least once a week.

I keep wondering if I should include some sort of pasta on the Thanksgiving table.

Any sort of pasta really.

The Calabrian cuisine is filled with fantasy, offering all sorts of pasta accompanied by the wealth of food that this geographically diverse region has to offer.

Measuring by weight allowed me to make gnocchi, pie crusts, all sorts of pastas and baked goods gluten free with success — on the first try.

Not exact matches

Speaking of pizza, you've expanded the menu in all sorts of different ways, from pastas to kale salads.

Whenever I have spaghetti or pasta, I like combining it with some sort of beans to add up the proteins.

The pizza had mozzarella on it, which sort of defeated the purpose of keeping the pesto vegan, but you could use a vegan mozzarella substitute (much better than a parmesan substitute) or just use the pesto on pasta.

A typical sort of «I don't know what to make» kind of meal because pasta, vegetables, and some bacon never disappoint.

I actually had some leftover ingredients so I through them into the container of marinaded tortellini and made a pasta salad of sorts.

This Foodie collection features pasta dishes of all different sorts, all vegetarian, and all able to warm you up if you want, or just provide an easy and delicious dinner!

In an effort to have me eat along with everybody else, my mom started preparing all sorts of sides that I incredibly enjoyed, so I would end up stuffing my face with vegetables rather than pasta or duck!

By the way this is the ideal recipe for trying out all sorts of artisanal pasta that we often see in the stores: that green spinach pasta, or orangy - looking sun - dried tomato fettuccine, artichoke pasta, you get the idea.

When I serve them as the main entree I usually pair it with a starch like pesto pasta or some sort of potato.

It's sort of like lasagna, but without the cheese and pasta.

My mom makes the best lentil soup; she uses brown lentils and serves it as is or with pasta, sort of like a «pasta e fagiole» but with lentils.

Green salads and steamed veggies were in there, too, for sure, but every meal was built around toasty bread, or tortilla wraps, or a sandwich, or pasta of some sort.

I skipped the pasta here, though you could totally add it or some brown rice or shredded chicken to fill it out if you're into that sort of thing.

I love the idea of sort of a tapioca / rice pudding but with pasta and adding the element of a semi tart dried fruit and the warm spice of cardamom to send it over the top.

Sort of like when you cook pasta, when you cook it al dente.

I served it on top of small pasta shells and with No Kneed Bread, which definitely added a rustic sort of feel to the entire dish!

Our main standbys are probably: fagioli all» uccelletto — tuscan bean / tomato / sage stew, basically posh beans on toast, very quick and easy to make from tinned beans dal - roti - shaak — any simple dal, a spicy vegetable (often roasted cauliflower or stir - fried cabbage) and frozen parathas (which are amazing), with yoghurt and chutney on the side pasta with some sort of veg plus feta, olive oil and lemon.

They can be served over mashed potatoes or pasta, and with all sorts of tasty sides.

Most of the time, my bowls consist of some sort of greens, a carb (oftentimes pasta), some roasted veggies, topped with nuts and seeds, with either a homemade sauce or a vegan salad dressing.

I'm more of an edamame salad, pasta salad or some sort of tomatoes basil mozzarella salad thing.

Pasta bakes — Usually some sort of mince, vegetables and complimentary herbs cooked then stirred up with the pasta, stuffed in a baking dish, pour over with a simple sauce, top with cheese and serve with a leafy sPasta bakes — Usually some sort of mince, vegetables and complimentary herbs cooked then stirred up with the pasta, stuffed in a baking dish, pour over with a simple sauce, top with cheese and serve with a leafy spasta, stuffed in a baking dish, pour over with a simple sauce, top with cheese and serve with a leafy salad.

Pesto is best known (notice I did not say «besto known...») as a pasta dressing but it can play all sorts of roles in your culinary adventures, from sauce, to dip, to sandwich spread.

Knowing that they don't get treated to the full - fat version at home, they try their luck at restaurants and honestly, I feel like it is some sort of a dietary «abuse» every time I reluctantly allow them to order a creamy pasta dish.

I am sort of new to real cooking (more than just pasta with some chicken thrown in) and this recipe looks like it is simple but satisfying!

Like some sort of Alfredo Pasta.

I have been dying to make some sort of veggie / pasta / cheese casserole but it has been so hot!

Here, I used the figs to put a sort of sweet spin on one of my very favorite pasta dishes — spaghetti carbonara.

But really, who doesn't love pasta with all sorts of good stuff to enjoy it with?

I knew I wanted to make a pasta dish of some sort, and the pasta I had on hand was an organic sprouted whole grain linguine.

We like to use spaghetti squash as a sort of healthy alternative to pasta.

For the last few months I've actually struggled to get hold of this pasta (they do other bean pasta types in their range too), however I recently went to a vegan food show in London and spoke to the supplier who said they'd had some issues with the EU allergy labelling regulations, but all was now sorted now it should be back in UK stores within the next few weeks... Yeah!!

You can also substitute all sorts of different whole grain for the pasta - farro, quinoa, or a brown rice blend.

While it is an Italian favorite, I love to use pasta as a base for recipes that borrow flavors from all sorts of cuisines.

I can't wait to try it — I love stuffing all sorts of healthy things into a dish, and pasta is always a win around here!

So before getting our porcini pasta, we received all sorts of antpasti — local sheep cheeses, air - dried pork, slices of various sausages and a plate of Senise peppers, still sizzling hot.from frying in olive oil.

Add it to pasta, slather it on bread for super tasty sandwiches or make a traditional caprese salad and use this as a dressing of sorts.

All of this almost obscures the fact that Giant is actually a pasta restaurant — a place that makes its own lasagna, gnocchi, pici, and something called «sortallini,» which is what it sounds like: «sort - of tortellini.»

Our family really loves spaghetti squash, and I'm happy it's an easy replacement for pasta, which generally contains enough starch and carbs (whether made from some sort of wheat or rice or other gluten - free grain) to shoot my boys» blood sugar through the roof.

-LSB-...] are sort of like a cold pasta salad.

For the most part our family dinners have been some sort of crockpot, pasta, sandwich or breakfast for dinner type meal — or if I'm lucky it's something my husband puts together off the grill.

My boys love getting warm leftover pasta in their lunches since they are sort of burned out on sandwiches, and I love having a an easy lunch to heat and eat too.

I had four recipes planned for this week, Cilantro Lime Chicken Drumsticks, Chili Roasted Sweet Potatoes, Sesame Tofu with Broccoli, and some sort of pesto pasta... but I never got around to making the pasta.