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To make the pasta: Bring a large pot of water to a boil. Drop the linguine in the boiling water and cook until al dente, 7 to 9 minutes, or according to the package directions. Reserve 1/3 cup of the cooking water before draining the pasta. Drain and rinse the pasta and reserve. Heat a large sauté pan over medium-high heat.
Yields: 4-6 servings. Prep Time: 15 mins. Total Time: 1 hour 15 mins. Ingredients. 1. head of garlic. 3 tbsp. plus 1 tsp extra-virgin olive oil, divided. Kosher salt
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Drain the pasta and toss with the vegetables, the 1/2 cup basil, and, if the pasta seems too dry, some of the reserved pasta-cooking water. Serve topped with the 2 tablespoons basil. 20 Healthy ...
Heat oil in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 3 min. Add chicken; cook 3 min. on each side. Add tomato sauce, mushrooms and pepper; cover. Simmer 15 min. or until chicken is done (165ºF). Meanwhile, cook pasta in large saucepan as directed on package, adding broccoli to boiling water for the last 2 min.
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A baked pasta dish, made with cannelloni (a cylindrical type of pasta) filled with a sauce of ricotta cheese and spinach and covered by a tomato sauce Cappellacci di zucca ferraresi: Emilia-Romagna: A Ferrara dish, made with cappellacci dumplings, filled with a pumpkin cream, served with melted butter flavored with sage leaves and Grana Padano ...
Spaghetti aglio e olio (Italian: [spaˈɡetti ˈaʎʎo e ˈɔːljo]; lit. ' spaghetti [with] garlic and oil ') is a pasta dish typical of the city of Naples.Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry.