xiaoxl/recipe_data huggingface dataset:
Honey Apple Glazed Carrots


Ingredients:
butter, honey, salt, pepper

Directions:
Melt butter in a nonstick skillet over medium-high heat.
Add carrots to the skillet and saute until the carrots begin to brown slightly, about 8 minutes.
Add apple juice and honey and bring to a boil.
Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes.
Season to taste with salt and pepper.
Chocolaty Coconut Mounds


Ingredients:
unsweetened coconut, chocolate

Directions:
Preheat your oven to 350'F.
On a baking sheet with a silpat liner (or parchment paper] spread the coconut out and toast it for about 10 minutes.
On occasion mix the coconut up to balance out the toasting. Keep an eye on it, some ovens are hotter then others. This should take about 10 minutes.
When it's a toasty golden brown shade remove from the oven and cool completely.  The chocolate won't adhere to the coconut if the coconut is still warm.
Melt the chocolate in a double boiler over lightly simmering water.  The amount of chocolate is quite small, but it is enough for this recipe.
In a medium bowl combine the toasted coconut, almond extract and melted organic chocolate.
Stir the mixture until the coconut is totally coated with the melted chocolate.
Using a tablespoon measure press the mixture into the spoon then plop onto a lined baking sheet, make sure your baking sheet is cold, not warm.  I used a silpat sheet so the cookie wouldn't stick. It worked perfectly.  Parchment would probably work too.
Place the sheet of cookies into the fridge to firm up for about 20 mintues or longer.
These will keep in the fridge for about 3 days, but bet they will get eaten up before that.
Bon Appetit!
French Country Bread
Category: bread
By Stephen Carroll

A simple European-style country bread. Just enough whole wheat to give it some flavor but not so much that it's heavy. I use an overnight starter to give it extra flavor.

Ingredients:
½ teaspoon active dry yeast
1 cup warm water
1 ½ cups bread flour
2 teaspoons active dry yeast
2 cups warm water
1 cup whole wheat flour
4 ½ cups bread flour, divided
2 teaspoons salt

Directions:
The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature. The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Grease two 9x5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes.  Preheat the oven to 425 degrees F (220 degrees C). Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 day
Yields: 2 9x5-inch loaves

Calories: 101.2
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 20.4 g
Sugars: 0.1 g
Dietary fiber: 1.1 g
Protein: 3.6 g
Sodium: 156.6 mg
Zucchini Fries
Category: side-dish
By Lizard Girl

These aren't really like French fries because the zucchini really can't become crispy in the oven, but they're still delicious!

Ingredients:
2 tablespoons olive oil
1  zucchini, quartered lengthwise and cut into 1/2-inch pieces
3 tablespoons olive oil
salt and ground black pepper to taste
2 cups bread crumbs, divided

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Drizzle 2 tablespoons olive oil onto the prepared baking sheet; place zucchini slices in the oil. Drizzle 3 more tablespoons olive oil over zucchini slices; season with salt and black pepper. Toss coated zucchini slices with 1 cup bread crumbs. Bake in the preheated oven for 15 minutes. Toss zucchini slices with remaining 1 cup bread crumbs. Return to oven and bake until zucchini is soft and bread crumbs are lightly browned, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 244.8
Fat: 13.2 g
Saturated fat: 2 g
Carbohydrates: 26.6 g
Sugars: 2.6 g
Dietary fiber: 1.8 g
Protein: 5 g
Sodium: 265.7 mg
Huevos Divorciados


Ingredients:
eggs, butter, tomatoes, onion, garlic clove, water, onion, garlic clove, serrano chilies, water

Directions:
In two separate sauce pans cook red and green sauce for 20 minutes; cool; and run through blender.
Fry eggs in butter, 2 per person; put on plate.
Spoon 1/4 cup green sauce around one egg on side and 1/4 cup red sauce around other egg. The eggs are in middle and the sauce only goes on one side of plate and meets in middle.
Vegan Date Sweet Potato Muffins
Category: bread
By Mandi_in_Toronto

This is my recreation of the delicious muffins, voted best in Toronto, from a bakery in Kensington Market in Toronto. They're vegan, made with spelt, and absolutely delicious!

Ingredients:
½  sweet potato, peeled and diced
1 ½ cups spelt flour
1 cup rolled oats
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
2  very ripe bananas, mashed
½ cup sunflower seed oil
½ cup white sugar
⅓ cup chopped pitted dates

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Place diced sweet potato into a small pan with enough water to cover, bring to a boil, and cook until tender, about 10 minutes. Drain sweet potato; set aside to cool. Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl. Stir banana mixture into spelt mixture just until dry ingredients are moistened; fold in dates and sweet potato. Divide mixture evenly into 12 muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 dozen muffins

Calories: 224.8
Fat: 9.9 g
Saturated fat: 1 g
Carbohydrates: 32.8 g
Sugars: 14.4 g
Dietary fiber: 2.4 g
Protein: 3.3 g
Sodium: 161.1 mg
Linguine Alla Vongole


Ingredients:
extra virgin olive oil, unsalted butter, fresh garlic cloves, clams, Italian parsley, sea salt, cayenne pepper

Directions:
"Heat olive oil in saucepan and simmer on low for about 2 minutes.  Add butter.  When butter is melted, add garlic and let simmer for another 2 minutes.  Add remaining ingredients and heat thoroughly, but do not allow to boil, because clams will get tough.  Serve over hot linguine with freshly ground black pepper.  I also like a little grated parmesan cheese on top.  Enjoy!"
White Chocolate Mint Whoopie Pies


Ingredients:
all-purpose flour, baking soda, baking powder, salt, granulated sugar, butter, vanilla, egg, milk, white chocolate, heavy cream, butter, powdered sugar, vanilla extract, salt

Directions:
Preheat oven to 375.  Line baking sheets with parchment paper.
For Cookies: Combine flour, cocoa, baking soda, baking powder, and salt in medium bowl; set aside.
Beat together sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed until well combined.  Stir in milk.  Gradually beat in flour mixture on low speed.
Drop batter by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.
Bake until edges appear set, 7 to 9 minutes.  Cool on pan 1 minute.  Remove to wire rack and cool completely.
For White Chocolate Mint Buttercream Filling: Combine white chocolate and 3 tablespoons cream in microwave-safe bowl.  Heat for one minute at medium (50%] power, stirring at 30-second intervals until melted and smooth.  Cool to room temperature.
Beat butter in large bowl with electric mixture on medium speed until creamy.  Gradually beat in powdered sugar, the remaining 2 tablespoons heavy cream, mint extract, vanilla and salt on low speed until blended.
To assemble, spread the bottom sides of half the cookies with the White Chocolate Mint Buttercream Filling.  Top with the remaining cookies, bottom sides down; press gently together.  Sprinkle the edges of the buttercream with crushed peppermint candies.
Curry Peanut Noodles


Ingredients:
red curry paste, chicken broth, unsweetened coconut milk, water, creamy peanut butter, fish sauce, sugar, soy sauce, peanuts

Directions:
Cook the spaghetti according to the directions on the package.
Drain and return to the pot.
Meanwhile, in a large, deep skillet heat the oil over medium heat until hot but not smoking, about 2 minutes.
Stir in the curry paste and cook 1 to 2 minutes.
Whisk in the chicken broth, coconut milk, and water.
Bring to a gentle boil, stirring constantly, over medium-high heat, and cook 2 to 3 more minutes.
Whisk in the peanut butter, fish sauce, sugar, and soy sauce until smooth and creamy.
Toss the suace with the noodles and garnish.
Scrambled Eggs with Tortillas


Ingredients:
eggs, milk, corn tortillas, salt, cheddar cheese, salsa

Directions:
Crack the eggs into a bowl and add milk.
Beat egg mixture with a fork until blended.
In a skillet, heat 2 tbs oil over medium heat.
Add tortilla triangles and lightly sprinkle with salt.
Saute the tortillas for about two minutes
Pour eggs mixture over tortillas, lightly sprinkle with more salt if desired.
Gently fold egg and tortilla mixture with a spatula about every 30 seconds until eggs are scrambled and set (Do not over cook].
Turn off heat.
Sprinkle with cheddar cheese.
Cover skillet with a lid for about two minutes or until the cheese has melted.
Serve with fresh or prepared salsa.
Skillet Caramelized Parsnips


Ingredients:
butter, parsnip, nutmeg, water, salt, cracked black pepper

Directions:
After peeling the parsnips, cut them into sticks the size of your pinkie finger.
Dry off any moisture with a paper towel or sacking cloth.
Melt the butter in a skillet over medium heat then add the parsnips, tossing to coat.
Sprinkle the parsnips with the nutmeg.
Cover the skillet tightly with a lid and cook the parsnips over medium heat for approximately 10 minutes or until the parsnips reach a golden brown color. All stoves are different so if it looks like the parsnips may be cooking too quickly, lower the heat.
Add the water, place the lid back on the skillet and steam until the water has evaporated and the parsnips are golden, tender and caramelized.
Season to taste with salt and pepper.
Serve immediately.
Beef Stew


Ingredients:
beef stew meat, beef broth, corn, baking potatoes, season salt, garlic powder

Directions:
Brown Stew Meat in a little vegetable oil.
Add season salt and garlic salt to taste while browning meat.
Add stew meat and remaining ingredients to slow cooker.
Set for desire time, 4hrs, 6hrs.
If you like a thicker broth add 2-3 tablespoons cornstarch, mixed in a 1/2 cup cold water.
Latte Macchiato - 3 Layered Coffee


Ingredients:
milk, instant espresso coffee powder

Directions:
Heat milk in the microwave or in a saucepan over medium-high heat (do not boil].
In the meantime prepare instant espresso according to package direction.
As soon as the milk is hot give it into a blender or food processor and blend on high for 40 seconds or until the milk has a velvety milk foam.
Fill glasses up to 2/3 with milk foam.
Now pour hot espresso VERY SLOWLY into the foam, I suggest to pour it from the rim.
If you like, you can turn a spoon around and pour the espresso slowly over its back side.
After 1 minute the drink will divide in 3 layers which is very nice!
Savory Chavrie Herb Cheesecake


Ingredients:
parmesan cheese, butter, rosemary, eggs, flour, milk, parsley, thyme, chives

Directions:
Shell Directions:.
Pre heat oven to 350°F.
Blend all ingredients together until mixed well.
Press into the bottom of a 9 inch baking dish or false bottom pan.
Bake for 10 minutes to crisp up the shell.
Cheese Cake Directions:.
Blend Chavrie® with eggs and mix well.
Add the remaining ingredients and mix.
Scatter the spinach evenly over the bottom of the pre baked shell.
Pour custard into the shell.
Bake at 350°F until a knife blade inserted into the cake comes out clean about 45 minutes.
Use Roast Garlic and Herb Chavrie® ® omit the herbs in batter.
Bow Tie Pasta With Smoked Salmon and Cream Cheese


Ingredients:
bow tie pasta, salt, pepper, red onion, cream cheese, fresh dill, capers, smoked salmon

Directions:
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions.
Reserve 1/2 cup pasta water.
Add onion to pot; immediately drain pasta mixture, and return to pot.
Add cream cheese, dill, capers, and salmon to pasta.
Toss, adding reserved pasta water a little at a time to create a thin sauce that coats pasta (you may not need all the water].
Season lightly with salt and pepper.
Serve.
Curried Egg Sandwiches
Category: breakfast-and-brunch
By xIndustrialLovex

Delicious curried egg salad sandwiches guaranteed to fill you up.

Ingredients:
4  hard-cooked eggs, peeled and chopped
½ cup mayonnaise
1 teaspoon curry powder
salt and pepper to taste
8 slices bread

Directions:
Mix together mayonnaise and curry powder in a bowl.  Gently stir in eggs, then season to taste with salt and pepper.  Evenly divide between 4 slices of bread, top with remaining 4 slices.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 sandwiches

Calories: 409.6
Fat: 28.9 g
Saturated fat: 5.3 g
Carbohydrates: 27 g
Sugars: 3 g
Dietary fiber: 1.4 g
Protein: 10.4 g
Cholesterol: 222.4 mg
Sodium: 704.3 mg
Fig and Date Bread
Category: bread
By CORWYNN DARKHOLME

I like to have this sweet, dark and hearty bread for breakfast or with afternoon coffee or tea. Try it thinly sliced and topped with cream cheese and a scattering of chopped dates.

Ingredients:
1 cup chopped pitted dates
1 cup chopped dried figs
¼ cup unsalted butter, softened
1 ½ teaspoons baking soda
1 cup boiling water
½ cup white sugar
½ cup chopped walnuts
2  eggs
¾ cup all-purpose flour
¾ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan. In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes. Beat the sugar, walnuts and eggs into the date mixture. Combine the  all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan. Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 8x4 inch loaf

Calories: 223.5
Fat: 8.2 g
Saturated fat: 3 g
Carbohydrates: 36.2 g
Sugars: 21.8 g
Dietary fiber: 3.3 g
Protein: 4.3 g
Cholesterol: 41.2 mg
Sodium: 288.3 mg
Roasted Butternut Squash and Coconut-Curry Soup


Ingredients:
carrots, yellow onions, celery, garlic clove, extra virgin olive oil, habanero peppers, dark brown sugar, curry, nutmeg, allspice, ground ginger, cinnamon, cardamom, coconut, salted cashews, banana, scallion, lime juice

Directions:
Preheat oven to 425 degrees F.  Cut butternut squash, apples, carrots, onions, and celery into 2 inch cubes and grate or press garlic, mince the thai chile or habenero and toss with olive oil.  Add the brown sugar, curry nutmeg, allspice, ginger, cardamon and cinnamon.  Place them all in a single layer on a baking sheet and roast for 30 mins, or until tender.
In the meantime, heat the chicken stock and when the vegetable medley is done, place them in the blender and puree to your desired consistency (I like my on the thicker side].  Then add the pureed vegetable mixture to the simmering chicken stock.
Cook together for about 30 mins and then taste for any seasoning additions.
While the soup is finishing, toast the coconut and cashews (you can even add raisins].
Serve hot with coconut condiments sprinkled on top.  Some guests may prefer it one the side and you can add plain yogurt to it if you like.
Fettuccine Alfredo with Chicken
Category: trusted-brands-recipes-and-tips
By Philadelphia

Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs . . . all that's missing is the waiter and the check.

Ingredients:
½ pound fettuccine, uncooked
1 pound boneless skinless chicken breasts, cut into strips
1 ¼ cups fat-free, reduced-sodium chicken broth
4 teaspoons flour
4 ounces PHILADELPHIA Neufchatel cheese, cubed
3 tablespoons KRAFT Grated Parmesan Cheese, divided
¼ teaspoon garlic powder
¼ teaspoon pepper

Directions:
Cook pasta as directed on package. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken. Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

Prep time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 469.9
Fat: 11.6 g
Saturated fat: 5.2 g
Carbohydrates: 48.8 g
Sugars: 1.2 g
Dietary fiber: 2.7 g
Protein: 37.2 g
Cholesterol: 90.7 mg
Sodium: 552 mg
Creamy Pasta With Mushrooms, Spinach, and Peas


Ingredients:
olive oil, margarine, onion, garlic cloves, mushroom, flour, half-and-half, parmesan cheese, pasta, frozen chopped spinach

Directions:
Put water onto boil for pasta. Salt water and cook according to package.
Add spinach and peas to past for last four minutes of cooking time.
Finely chop onion and mushrooms. Put garlic through a garlic press. Slice mushrooms.
Heat olive oil and margarine in skillet over medium high heat.
Add onion, mushrooms, and garlic. Saute until the onions and mushrooms are soft.
Whisk in flour. Cook for another minute.
Whisk in chicken stock until well blended. Then add half and half.
Simmer until thickened. Whisk in Parmesan cheese.
Salt and pepper to taste.
Drain pasta, spinach, and peas and toss with sauce.
Southwestern Corn and Black Bean Skillet
Category: side-dish
By Soup Loving Nicole

A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.

Ingredients:
4 ears corn, shucked and kernels removed
1 small red bell pepper, diced
1 large jalapeno pepper, seeded and minced
¼ cup chopped red onion
1 tablespoon lime juice
2 teaspoons chili powder
1 pinch salt and freshly ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped cilantro

Directions:
Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined. Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 95.4
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 19.1 g
Sugars: 2.2 g
Dietary fiber: 5.5 g
Protein: 4.9 g
Sodium: 238.1 mg
Rich and Creamy Tomato Basil Soup
Category: soups-stews-and-chili
By MARBALET

The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result.

Ingredients:
4  tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
½ cup butter
salt and pepper to taste

Directions:
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 472.6
Fat: 45.4 g
Saturated fat: 28.3 g
Carbohydrates: 16.8 g
Sugars: 12 g
Dietary fiber: 2.5 g
Protein: 4.4 g
Cholesterol: 142.5 mg
Sodium: 216.6 mg
Tony Roma's Carolina Honey BBQ Sauce


Ingredients:
ketchup, apple cider vinegar, molasses, honey, liquid smoke, salt, garlic powder, onion powder, Tabasco sauce

Directions:
Combine all the ingredients in a saucepan over high heat., Blend with a whisk until smooth., When the mixture comes to a boil, reduce the heat and simmer uncovered., In 30-45 minutes when the mixture thickens, remove from heat., If it becomes to thick you can thin it with more vinegar.
Pot Roast With Cream Sauce


Ingredients:
butter, water, butter, flour, broth, evaporated milk, garlic clove, parsley, lemon, salt, pepper, mushrooms

Directions:
In a heavy kettle or flameproof casserole, heat the butter and oil and brown the meat well on all sides. Add the water and simmer the meat, tightly covered, for 2 hours and 30 minutes, or until it is tender.  (I will usually put the meat in a Corning-ware casserole dish, brown it on the range and bake it in the oven at 275-300 degrees F for 2-1/2 to 3 hours.].
Remove the casserole dish from the heat and allow it to stand for 20 minutes.
Slice the meat thinly, arrange it on a serving plate, and keep it warm.  Remove any remaining broth for the sauce or for use in another dish.
In a saucepan, melt the 4 tablespoons of butter; into it stir the flour, and over gentle heat cook the roux, stirring, for a few minutes.  Gradually add the broth and evaporated milk, stirring constantly until the mixture is thickened and smooth.  Stir in the garlic, parsley, lemon juice, salt, and pepper.  cook the sauce, stirring it, for 2 minutes, pour it over the meat, and serve.
Serve the dish with noodles of your choice.
Ginger Sauce: follow the directions for the cream sauce above, omitting the lemon juice from the sauce and adding to the roux 2 teaspoons ground ginger and 1 teaspoon ground turmeric.  (This makes a very tasty "mustard-garlic sauce."].
Horseradish and Currant Sauce:  follow the directions for the cream sauce above, omitting the lemon juice from the sauce and adding 1/3 cup currants, 1 or 2 tablespoons prepared horseradish to taste, 1 tablespoon brown sugar, 2 tablespoon cider vinegar, and 1/2 teaspoon prepared mustard.  (This produces an unusual sauce with sweet, sour, salty, spicy flavors.].
Scampi Ala Doloresa


Ingredients:
raw shrimp, marsala, olive oil, garlic, penne, sun-dried tomatoes, fresh tomato, butter, garlic, chicken bouillon, crushed red pepper flakes, parmesan cheese

Directions:
Marinate shrimp in Marsala, oil and garlic for 15-20 minutes.
Boil water for pasta and cook slightly under desired tenderness.
Meanwhile, melt the butter in a skillet and sauté the garlic for one minute.
Add the sun dried tomatoes, cut up fresh tomato and bouillon.
Remove the shrimp from the marinade and set aside.
Add marinade only to skillet, mixing in gently, cooking it down for 5 minutes.
Add shrimp, cooking gently for 3 minutes till they curl.  Don’t overcook or they will be tough and rubbery.
Drain pasta and return to the pot.  Add the shrimp mixture and cook over medium heat for 3-4 minutes, stirring constantly, coating the pasta well.
Serve in bowls, with fresh grated parmesan cheese on top.