Sentences with phrase «think of a pasta»

When one thinks of a pasta salad what inevitably comes to mind is it being light.

I was trying to think of a pasta dish last week and just couldn't seem to settle on anything.

Jennifer — love the mac n cheese idea Phyllis — good luck with the new diet — let me know what you think of the pasta Paula — try the caserecce for something new!

We're wired to think of bread and bad, just like we're wired to think of pasta as bad.

Well guys, it's past midnight and I'm thinking of Pasta.

Not exact matches

I have found a couple of recipes but needed some more, so I checked out your blog and thought that this pea and spinach pesto pasta would be a nice, easy way to begin.

I think we'll have this tonight with a mixture of pasta and courgetti.

I do make mushroom pasta quite often but I've never thought of putting basil in it or yogurt.

I haven't thought of cooking quinoa like pasta — that's a great idea.

Spaghetti squash is a really good substitute for pasta and I think it reminds me enough of the real thing that I'm satisfied.

I am thinking of making this for Thanksgiving - if I make the sauce a day ahead and reheat, then toss with freshly cooked pasta before serving, do you think that would work ok?

I don't think I'll make it like pasta though... I like to keep as much of the original nutrients intact, finding a good water to quinoa ratio would prevent the loss of vitamins and nutrients which would be left behind in the «pasta water».

This simple yet delicious pasta dish is great for a busy weeknight or when the thought of adding another tupperware full of leftovers to your fridge makes you shudder.

I've been playing around w / a few different versions of butternut pasta bakes (aka butternut mac and cheese), but didn't think to add cashews (duh!)

I think a fistful of rice or pasta with a meal a few times a week is quite achievable.

What I'm trying to say, I think, is that this is a great sauce for any kind of pasta.

When one thinks of Italian food it is often of pasta, but don't forget risotto.

I'm thinking I may need to whip up quite a few variations of this ranch pasta salad before summer ends!

Make a big batch and keep it on hand — just a spoonful adds instant flavor to sauces, soups, pizza, pasta, and anything else you can think of!

I don't think I've ever posted, but now I want to say that, even with some dietary modifications — turkey bacon, whole wheat pasta — this is simply one of the best things I've ever eaten.

Since you probably already know how to use pesto (as a pasta sauce, pizza sauce, crostini spread, etc.), I thought it'd be more useful to share some of my favorite pesto variations.

My father took a bite of one in the 70's and thought it was a horrible way to use pasta (cold) and thus I never grew up even knowing what a pasta salad was since my mother only made what he liked.

Works well on lettuce salads, caprese salad, pasta salads, and pretty much anything you can think of!

Rice pasta is a good compromise food — it's available at Trader Joe's and other stores (I have tasted most of the brands and I think the Trader Joe's rice pasta is the best tasting).

The chutney looks wonderful, and I think on thick slices of toasted bread with whipped goat cheese would be my preferred way of eating it, too (although on pasta sounds delicious, as well).

I like pasta in any form or shape so I may try this recipe next week, because I have a weekend full of celebrations ahead of me, and I think that I will need this kind of simple meals the following days.

I have never ever thought of putting goats cheese with my pasta and now having read and see this post, it is a head slapping «why didn't I think of that» post x

Saute in a little drizzle of olive oil just until cooked through, probably 2 - 3 minutes per side, and they will have a great, light flavor that I think would complement this pasta really well!

Think ahead and make extra for the week to use on top of salads or pasta.

But pasta covered in a sauce made out of peanut butter — I don't think most kids would turn that down.

Comfort food can come in SO many different forms — soups, casseroles, cheesy pasta dishes, classic meat & potato dinners... and these are just a few I thought of right now.

Rather than wallowing along the long road to the empty nest syndrome that seems to be lingering ever closer (okay, we still have a few years to go), I thought it best to drown myself in thoughts of barbecue - friendly foods — pasta salads, massive green salads, cocktails, grilled sides and grilled corn on the cob.

I love adding roasted tomatoes to pasta and never thought of making it fajita style.

I like to think of it as the same investment or reasoning behind purchasing a higher quality dried pasta over a lower quality dried pasta.

I was seeing a lot of nice mushrooms in the store and thought that a pasta featuring them was in order.

What shape and volume of pasta do you think would be best?

When we think about chicken spaghetti, we usually picture a pasta dish with lots of cream sauce and white cheese.

I think every good meal should have a starch of some kind, whether that's some kind of bread, pasta, rice, potato, you know what I mean.

I treated it like a dip for the carrots, and since I still have half of the container left I'm thinking I'll use it in a GF pasta dish and add more fat to it.

I have not found that «eat something 10 times and you'll start to like it» notion to be anything but wishful thinking (if that were true I'd adore olives, which are my # 2 most - loathed food after liver, but so many of my past friends and relatives loved olives that out of politeness I didn't pick them off the pizza or fish them out of the pasta sauce).

Thinking outside of the box to repurpose what is in your pantry - like using soup as a base for a pizza or pasta sauce, or a marmalade as a glaze for chicken or pork.

There must be something in the air: All I've been thinking of the past two weeks in homemade pasta.

I've been wanting to try that Yves pepperoni for a while now, and I think my husband has as well, so I'll have to think about making a pizza soon — although I think I'll go for the whole wheat pitas again as I am wanting to limit our intake of pastas and breads.

I've tried adding both buckwheat and quinoa flour to fresh pasta for a little boost, but never had I thought of rye.

I realize that shredded cabbage does not have the same taste or texture of spaghetti, and it certainly won't fool anyone into thinking that they're eating real pasta, but that's not really the point of this quick recipe.

This looks so delicious even though Chris and I are off of wheat right now I think we could make this into a nice salad / pasta for the kids dinner.

My husband's most requested dinner is chicken pesto pasta, but I have never thought of adding sun - dried tomatoes or artichoke hearts!

Anyway, my # 1 use of kale is your harissa spaghettini recipe — I think it's my favorite pasta of all times, and it tastes good as leftovers as well.

So I think it is definitely 1 lb of cheddar: 8 oz of cream cheese: 8 oz of pasta.

Mushrooms are one of the most versatile ingredients you can use; they are super quick to cook, you can use it as buns for a burger, you can cut them small and use as a filling for pot pies or omelettes, and you can slice them to use on top of pizzas, or on pasta sauces, or for pretty much everything you can think of.