eat the water to boiling for pasta while you prepare the sauce
oil in a large pot (for pasta).
While water comes to
Combine the cannellini beans and tomatoes in a greased slow cooker insert. Add the broth, onion, carrots, garlic, rosemary, parsley and thyme to the insert. Cover and cook for four hours on high.
Add the spinach; continue cooking for 10 minutes. Boil the small shell pasta until shells are al dente.
Add pasta to serving dish, pour soup over.
aking pan.
Cook the pasta until just al dente (do
ater in large pot. Cook pasta until al dente (slightly firm
o 5 minutes. Add dry pasta. Cook and stir 2 minutes
Heat olive oil in a large stock pot.
Saute carrots, celery, garlic, and onion for 5 minutes or until tender.
Add diced tomatoes and chicken stock.
Add beans and remaining spices.
Simmer for 60 minutes.
During the last 20 minutes of cooking, add the macaroni.
When serving, top with fresh grated parmesan cheese.
roth.).
Meanwhile cook the pasta to al dente.
Stir
stirring occasionally.
Add dried pasta and cook until tender but
nd stir often.
Pasta -- Cook the pasta according to package direction
Bring water to boil for pasta. Chop leek (white part only;
br>Bring water to boil for pasta, salt the water and cook
oft before proceeding with the recipe.
Add in the ground
gratin dishes.
Cook for pasta for half the time on the
ith water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce
pot of boiling water for pasta.
Cut chicken into bite
1. Heat the butter in a medium heavy-bottomed pot over medium heat; add the shallot and saute for 1 minute. Pour in the chicken stock and boil over high heat until the sauce is reduced to 1/2 cup (125 mL).
2. Turn the heat to low and whisk in the Gorgonzola cheese. When the sauce is smooth and thick, pour over hot, cooked pasta and garnish with fresh Parmesan, pine nuts, and chopped parsley.
b>for about 10 minutes, or until done.
Meanwhile, boil water for pasta
ine if desired and saute for just a little longer.
Boil water for pasta.
While waiting for water to boil, cut dried tomatoes into strips (scissors work well).
Cook pasta according to instructions (al dente).
Add tomates to freshly drained pasta.
Slice peppers and artichoke hearts, add to mixture.
Crumble feta, add to mixture.
Add olives and seasoning (to taste).
Sprinkle liberally with vinegar, some will be absorbed.
Sprinkle with olive oil.
Mix well.
Refrigerate overnight for best flavor.