Sentences with phrase «tablespoons of the pasta»

When the pasta is a tiny bit undercooked from how you like it, add to the sauce with the two tablespoons of pasta water and cook until pasta is al dente.

Drain, reserving a few tablespoons of the pasta water, but do not rinse the pasta.

Mix in 2 - 3 tablespoons of the pasta sauce and all of the shredded cheese.

Step 8Top with 1 tablespoon of Pasta Sauce and divide the 1 cup of mozzarella cheese among the chicken.

In order to reach your desired consistency, add a few tablespoons of the pasta water to thin the sauce.

Add a few tablespoons of pasta water into the sauce, turn the heat on under the sauce again and drain the tagliatelle, then toss them in the sauce.

When cooked, strain the tortellini from the water; reserve 1 tablespoon of pasta water.

When the pasta is ready, strain reserving 1 tablespoon of the pasta water.

Directions: Cook the noodles, drain (save a few tablespoons of the pasta water) and set aside.

Not exact matches

Bring a large pot of water to a boil and stir in the pasta with the tablespoon of salt.

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

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated

Spoon heaping tablespoons of filling into each pasta shell.

Whisk 1 tablespoon of olive oil into the reserved pasta cooking water to blend well.

The trick to reheating foods without drying it out (such as pasta with marinara sauce) is to add to a pot with a couple of tablespoons of water over low - medium heat for a few minutes.

One trick I learned, when mixing the pasta with the Pesto, add a tablespoon or so of water that you boiled the pasta in.

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

Return the pasta to the pot with the remaining 3 tablespoons of butter.

While the pasta is cooking, heat a tablespoon of water in a wok and begin stir - frying all the veggies until tender.

When the pasta was cooked, I drained it and then melted 3 tablespoons of butter in the hot pot that the pasta cooked in.

The pesto should be relatively thick, but if it's too thick (not spreading out and coating the pasta) add a few tablespoons of water.

Add a tablespoon or two of reserved pasta water to the mix if you like a more saucy pasta.

Add the cooked pasta back to the pan with a small bit of the reserved water along with a few tablespoons of the pesto.

In a large pot filled with water and 1 tablespoon of sea salt, cook the rice pasta as per instructions.

Place 1 tablespoon of burrata at least 1 inch from the short side and centered vertically on the pasta sheet.

Drizzle the remaining 1 tablespoon of olive oil over the pasta, stir, and season with salt and pepper if needed.

I've discovered the secret to making GF pasta at my house is to add a tablespoon of oil to the water before it boils.

Add a couple tablespoons of hot pasta water if needed to thin things out if needed.

While pasta is cooking, heat 2 tablespoon of olive oil in a large skillet over medium - high heat.

Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine

4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers

Black Squid Ink Pasta: Use about 1 tablespoon of squid ink per egg / portion.

Tonight, I tossed the pasta with about a tablespoon of artichoke pesto that I found at Natural Grocers.

Brush the pasta square with an egg wash (cracked egg beaten with 2 tablespoons of water).

Ingredients: 300 g kamut short pasta 1 large cup fresh fava beans 1 large bunch asparagus 1 garlic clove For the creamed zucchini 3 medium zucchini, peeled and stems removed a large handful of peeled almonds a handful of fresh basil grated zest of 1 lemon 4 tablespoons extra virgin olive -LSB-...]

4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)

1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)

In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta for 5 - 10 minutes, until desired tenderness is achieved.

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

While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons of cold water, mustard powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and turmeric into a blender and process until the consistency of a thick, smooth sauce.

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

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium - low heat.

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

Ingredients 1/2 pkg of 16oz Mafalde * pasta or any other pasta of your choice 1 Hass avocado 1/2 lemon 1 tablespoon olive oil 1/4 cup of chopped onions 4 cloves of garlic, chopped 1/4 cup of cilantro leaves 1 large Roma tomato, chopped Salt to taste

Ingredients: Angel Hair Pasta 16oz 2 medium onions, chopped Frozen Vegetable Mix 16oz 1 Can of Whole Kernel Corn 15.25 oz Italian Seasoning Lemon Pepper Olive Oil butter sugar (optional) salt and pepper Pour in about 3 tablespoons of olive oil or enough to coat bottom of -LCB- Read More -RCB-

If the pasta seems dry before serving, you can stir in another tablespoon of olive oil.

(Note: if serving at a later time, add second 1/4 cup of dressing when ready to serve or you may be have to freshen up the salad with a few tablespoons of dressing since pasta salad is known to soak in dressing)

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