PASTA IN BROTH
Provided by Mark Bittman
Categories appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine flour and salt in food processor, and pulse once or twice. Add eggs and oil, and turn machine on. Process until a ball begins to form, about 30 seconds. Add a few drops of water if dough is dry and grainy; add a little flour if dough sticks to side of bowl. You want a not-too-sticky, quite firm dough; knead by hand with a little flour if necessary to achieve that. (You can wrap dough in plastic and refrigerate for up to a day at this point.)
- When you are ready to cook, bring stock to a slow boil in a large pot. Using more flour as needed, flatten or roll dough out quickly to less than 1/4 inch, then cut it into strips or shapes with a knife; add to stock. Alternatively, pinch small pieces of dough directly into simmering stock.
- Cook until pasta is tender but firm, 3 or 4 minutes. Season broth with nutmeg and serve, passing Parmesan at table.
BROTHY PASTA WITH CHICKPEAS
Take the time to really cook the onion and garlic until they're completely soft-this encourages them to give up all their goodness to the velvety-rich tomato broth.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Chickpea Vegetarian Tomato Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 3 Tbsp. oil in a large saucepan over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes. Add garlic and cook, stirring occasionally, until onion and garlic are very tender and just beginning to brown around the edges, about 5 minutes. Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6-8 minutes.
- Add pasta and 4 cups water to saucepan. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13-16 minutes, depending on shape. Stir in parsley and 3 Tbsp. Parmesan; season with salt. Pluck out and discard rosemary sprig.
- Ladle pasta and broth into bowls. Drizzle with more oil, season with lots of black pepper, and top with more Parmesan.
TINY PASTA IN BROTH
In Italy this soup is often served with bread for a light supper. Hand round a bowl of grated Parmesan cheese for sprinkling on top. From the book "400 Soups" and posted for ZWT5.
Provided by kitty.rock
Categories Clear Soup
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring the beef stock to a boil in a large saucepan.
- Add salt and pepper to taste, then drop in the soup pasta.
- Stir well and bring the stock back to a boil. Lower the heat to a simmer and cook 7 to 8 minutes, or according to the packet instructions, until the pasta is al dente.
- Stir often during cooking to prevent the pasta shapes from sticking together.
- Drain the pieces of bottled roasted pepper and dice them finely; add to the soup pot.
- Taste the soup and adjust the seasoning.
- Ladle into individual soup bowls and serve immediately, with grated Parmesan cheese for topping.
Nutrition Facts : Calories 88.2, Fat 1, SaturatedFat 0.4, Sodium 1172.9, Carbohydrate 13.7, Fiber 0.7, Sugar 0.3, Protein 5.8
VEGETABLES AND PASTA IN SEASONED BROTH
Steps:
- Cook pasta in boiling salted water until tender but still firm to the bite, about 6 minutes.
- Heat sesame and vegetable oils in large skillet. Add scallion and ginger and saute a few seconds. Add mushrooms and carrots. Saute just to coat with oil. Add soy sauce, vinegar and chicken broth. Reduce heat to medium, cover and simmer until carrots are tender, about 4 minutes.
- Add bean sprouts and simmer, uncovered until heated through, about a minute. Season to taste with salt and crushed red pepper. Garnish with scallions and sesame seeds.
TINY PASTA AND EGG SOUP
Serve this to or eat yourself when the body and soul needs a gentle hug... Kids love it with the little alphabet pasta. Be sure to cook the pasta first and drain so the soup is not too starchy. You can sneak in anything green that you like, but sometimes, it's nice to have a simple pleasure...
Provided by Karens Krazy Kitchen
Categories Clear Soup
Time 25m
Yield 5 bowls, 5 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to directions and drain.
- Beat the eggs.
- In a medium sauce pan, bring the chicken stock to a boil.
- Season the stock with nutmeg, salt and pepper.
- Add the cooked pastina, cook for 1 minute and add the beaten eggs and remove from the heat.
- Whisk until eggs form strings.
- Garnish with Parmesan cheese and olive oil (or unsalted butter) and parsley if using.
- Hug your friend or yourself and enjoy!
TINY PASTA STEW
Provided by Mollie Katzen
Categories Soup/Stew Pasta Vegetable Stew Vegetarian Kid-Friendly Quick & Easy Back to School Tofu Corn Zucchini Spring Healthy Small Plates
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Bring the bouillon to a boil in a medium-small saucepan. Add the carrots, and lower the heat to a simmer. Cook for 5 minutes, or until the carrots are just tender, then add the zucchini, optional summer squash, and corn. Simmer for another 5 minutes, or until all the vegetables are perfectly tender.
- Stir in the peas, tofu, and cooked pasta, and simmer for just a couple of minutes longer. Serve hot or very warm in small bowls with small spoons.
EGGPLANT (AUBERGINE) SOUP WITH TINY PASTA
Make and share this Eggplant (Aubergine) Soup With Tiny Pasta recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 48m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 3-quart saucepan over medium heat, sauté the onions, celery and garlic in the oil for 3 minutes.
- Add the eggplant and tomatoes.
- Cover and simmer for 10 minutes.
- Add the stock or broth, thyme and rosemary.
- Simmer for 20 minutes.
- Add the pasta and heat through.
Nutrition Facts : Calories 144.9, Fat 2.9, SaturatedFat 0.4, Sodium 18.1, Carbohydrate 26.5, Fiber 3.9, Sugar 5.6, Protein 4.5
PASTA WITH BROCCOLI AND BROTH
Provided by Molly O'Neill
Categories dinner, easy, lunch, quick, pastas, appetizer, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a heavy, deep saute pan, combine anchovies, olive oil, garlic and pepper flakes over moderate heat. Cook about 5 minutes, until the garlic is golden, stirring to prevent burning. Stir in broth, mushrooms and scallions and bring to boil and simmer uncovered for 8 to 10 minutes to reduce by one-third.
- Meanwhile, cook the pasta. While it is cooking, steam broccoli in water or microwave oven until tender, drain and reserve. Drain the pasta.
- Add pasta to the reduced stock and toss well. Add broccoli and toss. Divide the pasta between two bowls, sprinkle with pine nuts and serve.
Nutrition Facts : @context http, Calories 903, UnsaturatedFat 20 grams, Carbohydrate 126 grams, Fat 28 grams, Fiber 15 grams, Protein 44 grams, SaturatedFat 4 grams, Sodium 1480 milligrams, Sugar 15 grams
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