cooked udon or spaghetti plus 2
tablespoons pasta cooking liquid.
Add ravioli and 2
tablespoons pasta cooking liquid; toss to coat.
Not exact matches
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.
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.
Cook pasta as per directions on the package in sea salted water, about 1
tablespoon for a large pot.
* 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
2
tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1
tablespoon olive oil 1
tablespoon lemon juice 1
tablespoon apple cider vinegar 2 cups
cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
Whisk 1
tablespoon of olive oil into the reserved
pasta cooking water to blend well.
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
Add the
cooked pasta and remaining 1
tablespoon oil and toss to coat.
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.
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.
Ingredients: Prep Time: 15 mins
Cook Time: 20 mins Serves 4 1 box (16 ounces)
pasta, penne 1 pound extra large shrimp, peeled and deveined 1/2 cup and 2
tablespoons Lawry's Herb & Garlic Marinade, divided 1 large yellow onion, chopped 1 can (28 ounces) crushed tomatoes 1/2 teaspoon black pepper 1
tablespoon honey 3 oz crumbled feta cheese
3
tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups
cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
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
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)
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE
cooking spray (for greasing) 1 pound cavatappi
pasta 8
tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2
tablespoons hot sauce 2
tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)
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.
While
pasta is
cooking, add 1
tablespoon olive oil to a saute pan.
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.
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
To serve, put about 2
tablespoons cooked pasta in the bowl and top with soup.
When you
cook pasta, you want to add a couple
tablespoons of salt to the water; you should be able to taste it.
While the
pasta is
cooking, heat 1
tablespoon of canola oil in a large skillet over medium heat.
3While
pasta cooks, heat 3
tablespoons olive oil in a 12 - inch heavy skillet over moderate heat until hot but not smoking, then
cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
Cook your sausage: Meanwhile, heat 1 to 2
tablespoons olive oil in a large, wide saucepan (you will use this for the bechamel in a few minutes; you could also use your
pasta pot, once it is drained) over medium heat.
Cook the spaghetti (using 6 quarts of water and 1
tablespoon salt per pound of dried
pasta), and heat a little of the truffled olive oil in a skillet, gently
cooking the garlic until softened.
Using a spider or a slotted spoon transfer
pasta from
cooking water to zucchini pan and toss with remaining 2
tablespoons olive oil, 1/2 cup
pasta water, pine nuts and mint.
I love using it as
pasta sauce — combine
cooked pasta with a
tablespoon of pesto, add some roasted veggies and you have yourself a delicious and healthy meal.
For a creamy vegan take on
pasta with vodka sauce, make your favorite marinara recipe, and stir a half cup of pureed cannellini beans and a few
tablespoons of vodka near the end of the
cooking time.
2 cups dried cranberry beans 2
tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat
pasta (such as ditalini or smallish shells),
cooked until al dente
1 cup vegetable broth 1/2 cup peanut butter, crunchy or creamy 1/4 cup maple syrup 2
tablespoons lime juice 2
tablespoons soy sauce 1
tablespoon seeded and minced jalapeño pepper or crushed red pepper flakes, to taste 4 cups
cooked pasta noodles
Cheesy
Pasta with Broccoli and Chicken Preparation time: 20 minutes; Cooking time: 30 minutes; Serves: 4 - 6 Ingredients 400g short pasta of your choice4 cups broccoli florets3 - 4 tablespoons olive oil1 medium onion finely chopped3 garlic cloves crushed1 cup whipping (35 %) cream150g mozzarella cheese, grated2 - 3 cups diced, boiled or rotisserie chickenSalt and pepper to tasteGrated Parmesan cheese to top Instructions Boil pasta in plenty of salted water as per packet instruct
Pasta with Broccoli and Chicken Preparation time: 20 minutes;
Cooking time: 30 minutes; Serves: 4 - 6 Ingredients 400g short
pasta of your choice4 cups broccoli florets3 - 4 tablespoons olive oil1 medium onion finely chopped3 garlic cloves crushed1 cup whipping (35 %) cream150g mozzarella cheese, grated2 - 3 cups diced, boiled or rotisserie chickenSalt and pepper to tasteGrated Parmesan cheese to top Instructions Boil pasta in plenty of salted water as per packet instruct
pasta of your choice4 cups broccoli florets3 - 4
tablespoons olive oil1 medium onion finely chopped3 garlic cloves crushed1 cup whipping (35 %) cream150g mozzarella cheese, grated2 - 3 cups diced, boiled or rotisserie chickenSalt and pepper to tasteGrated Parmesan cheese to top Instructions Boil
pasta in plenty of salted water as per packet instruct
pasta in plenty of salted water as per packet instructions.
First
cook the
pasta for about 8 minutes until al dente, drain and toss with a
tablespoon of olive oil and set aside.
For the Salad 3 cups Diced
Cooked Chicken 1/2 cup Orzo Pasta, cooked according to package directions 1 cup Cherry Tomatoes, halved 3 Scallions, thinly sliced 2 tablespoons Italian Parsley, chopped 1 jar (6 ounces) Marinated Artichoke Hearts, drained and c
Cooked Chicken 1/2 cup Orzo
Pasta,
cooked according to package directions 1 cup Cherry Tomatoes, halved 3 Scallions, thinly sliced 2 tablespoons Italian Parsley, chopped 1 jar (6 ounces) Marinated Artichoke Hearts, drained and c
cooked according to package directions 1 cup Cherry Tomatoes, halved 3 Scallions, thinly sliced 2
tablespoons Italian Parsley, chopped 1 jar (6 ounces) Marinated Artichoke Hearts, drained and chopped
Ingredients 180 g mezze maniche kamut
pasta or other short
pasta water and whole sea salt, just enough to
cook the
pasta 3
tablespoons extra virgin olive oil 1 large carrot, peeled and more or less finely chopped 2 cloves of garlic, peeled and more or less finely chopped a pinch of whole sea salt -LSB-...]
Add a
tablespoon of purée per two cups of
cooked pasta as a one - to - one butter substitute, thinning it into a sauce with water or vegetable stock.
While
pasta is
cooking, heat 1
tablespoon olive oil in a large skillet.
ingredients WEEKNIGHT PENNE WITH VEGGIES AND CHICKEN SAUSAGE 1 8 - ounce package corn - and - quinoa penne
pasta or whole wheat 2 cups small broccoli florets 1
tablespoon olive oil 2 cups sliced button mushrooms 4 links fully
cooked Italian - style chicken sausage (sliced) 1 large red bell pepper (stemmed, seeded, chopped) 1/2 cup chicken broth 1/4 cup fresh basil (cut into strips) Parmesan cheese (optional)
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
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.
When
cooked, strain the tortellini from the water; reserve 1
tablespoon of
pasta water.
Toss with
cooked drained
pasta, adding the two
tablespoons of butter, and serve with freshly grated Parmesan cheese.
Once the
pasta is finished
cooking, drain it and toss with 1 to 2
tablespoons of the roasted garlic butter (or more!).
Ingredients 4 each (4 oz) boneless, skinless chicken breasts 1 1/2 cups flour, plus 1
tablespoon 1 Tbsp salt 2 tsp black pepper 2 tsp Italian seasoning 1 lb fettuccine
pasta,
cooked according to package directions 5 Tbsp olive oil 1 Tbsp garlic, chopped 1 red pepper, julienne cut 1/2 cup white wine 1/2 lb whole leaf spinach, stemmed 2 cups heavy cream 1 cup Parmesan cheese, grated