Friday, February 4, 2011

Presto Pasta Night #199

First let me say Gung Hai Fa Choi ro Gong Xi Fa Cai to all who celebrate the Chinese New Year. Personally, I enjoy celebrating everyone's festivities. And the entries this week definitely make it a world wide celebration. Thanks all for sharing with Presto Pasta Nights.

Somehow Scot, of The Rusty Chefs and first time PPNer got left out last week. And we almost missed this fantastic Pad Thai recipe. It's a great tutorial.
Tina of Life in the Slow Lane at Squirrel Head Manor had me drooling over the keyboard and licking the screen with this awesome Linguine & Clams.
Juli of Pictures of a Princess sends this Herb Chicken & Pasta dish, which is perfect comfort food for our sub-zero weather.
Kristi the Veggie Converter did an amazing job taking Chicken Puttanesca to a vegetarian Nirvana.
Gay, our Scientist in the Kitchen shares this Shrimp, Veg & Noodle dish that's a very easy and simplified Pad Thai. Can't wait to try it out.
Michelle of Ms. Enplace whipped up a very tasty looking Baked Ziti with Meatballs... definitely on my "must try" list.

Katerina of Culinary Flavors is back with a dish to satisfy every possible mood of her family... Cream Cheese Chicken Tenders with Pasta.


Mango Cheeks over at Allotment 2 Kitchen got me very excited with her Beetroot & Cumin Pasta dish. I was just wondering what to do with the bag of beetroots I bought at the market last Saturday.

Deb of Kahakai Kitchen brings some much needed warmth and sunshine to the roundup this week. Her Greek-style Meatballs with Isreali Couscous, Apples, Cranberries & Herbs hits the spot.

Graziana of Erbe in Cucina has been hiding from us for a while, but she's back with this easy and tasty Apple, Walnut & Sage Pasta. Welcome back.

Theresa of The Food Hunter's Guide tells a lovely story about backyard gardens... much appreciated as I look out at all that snow... and shares this great recipe for Homemade Pasta with Fresh Veggies & Sausages.

Shu Han of Mummy I Can Cook! shares these glorious Peking Dumplings to signify family reunion and, trust me, when your family learns that you're making these... they'll all definitely head over to your place.

Claudia of Honey from Rock did a brilliant job of turning leftovers into a totally new, totally wonderful Chicken Cannelloni with Afredo Sauce.

Joanne, who always Eats Well With Others shares a perfect Macaroni & Goat Cheese with a Roasted Red Pepper Sauce.

It was a rushy week here and I ended up fixing up a bottled sauce to go over my cute pennoni pasta (they're as cute to look at as they are to say... penne on steroids!) You can find the "recipe"..I use the term very loosely... HERE.
Thanks again everyone for such delicious pastas this week.
Next week is a special milestone... Presto Pasta Night hits the big 200! Helen of Fuss Free Flavors will be hosting. So put on your party clothes and bring your pastas to the party. Just write a post, mention Fuss Free Flavors & Presto Pasta Nights with links and email your link to helen (at) best-shaw (dot) com and cc ruth (at) 4everykitchen (dot) com by February 10

6 comments:

MM said...

Thanks for hosting! I must try the Apple, Walnut, & Sage Pasta!

Anna (Morsels and Musings) said...

i'm such an idiot! when ever i participate i always forget to email the link in!!

i made wild rabbit ragu with marjoram and green olives and served it with pappardelle
http://morselsandmusings.blogspot.com/2011/02/wild-rabbit-green-olive-marjoram.html

sorry ruth!

Joanne said...

What a wonderful round up! There's so much variety here...I could have my pasta cravings satisfied for weeks!

Ruth Daniels said...

Anna, thanks for thinking of Presto Pasta Nights when you made your ragout. Sounds delish.

Joanne, I can't wait to see what comes in for the big 200 next week.

Graziana said...

I'm happy to be back... and my partner is really happy to eat pasta again. See you in PPN 200!

Deb in Hawaii said...

So many wonderful dishes! What a great round up Ruth--thanks so much for including me. I am going to try and get something in for #200! ;-)