Friday, May 21, 2010

Presto Pasta Nights # 164 - The Round-Up

Carb-uretors, that's what we are, these efficient biological machines that take in fuel to keep us running, keep us humming, really. Carbohydrates are the only food energy that feeds the brain to ensure our thoughts are clear, and tames that brain, too, to keep us calm and happy. And do you know what has also kept us running and humming every week, every Friday for the last, now 164, weeks? It's Presto Pasta Nights, created by Ruth of Once Upon a Feast. I know that I speak for all of us in thanking her for her genius of the obvious: we all love our carb fixes, and love her, too, for indulging us.

Here is but a twenty-four-recipe sampling of the gazillions of fabulous recipes that Presto Pasta Nights has brought to all our tables for over three years. My energy and time have been in particularly short supply lately. If I have erred or omitted anything or anyone, please let me know, and I will amend the post immediately.

Thanks so much for joining in. And thanks to Ruth for allowing me the fun privilege of hosting another round of PPN. If you are interested in guest hosting, give Ruth a shout. I'm sure she has a spot somewhere down the road that will be convenient to your schedule.

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Out of the smallest kitchens can come the biggest meal
ideas. Let multiple mushrooms show you the way.

Spaghetti with Mushrooms
Su-Lin - Tamarind and Thyme

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Emerging from the cocoon of a sick bed, a discerning palate
compensates for lost taste with a melt-all-over dairy dish.
Fabulous Baked Penne
Kait - Pots and Plots

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A family-favorite recipe prepared with local seafood is as out of
this world as the price of Gulf shrimp will be in the near future.

Cosmic Shrimp Pasta
Rachel - The Crispy Cook

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When life hands you leftovers, fling them in a fry pan
for a quick frittata that tastes like the first time around.

Pesto Pasta Frittata
Nupur - One Hot Stove

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When lightly marinated and grilled, calamari keeps its
Italian roots for a fettuccine far from the Mediterranean Sea.

Chili Garlic Squid Fettuccine with Pinenuts
Daphne - More than Words

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Curls of fusillini tossed with fresh vegetables make a
light and easy meal that's always good to go.

Mediterranean Pasta Salad
Nicola - Lemon and Cheese

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A loving niece prepares a Mother's Day meal learned in
the kitchen of her equally loving second-mom of an aunt.

Sautéed Flat Noodles
Ela - Everything's Herbed

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Ever-popular pesto is never the same old grind of green
when teamed with bracing herbs and briny feta.

Kevin - Closet Cooking

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The cooling novel touch of mint freshens a bowl of
classic dumplings dished out with woodsy overtones.

Graziana - Erbe in Cucina

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Blood-rich red sauce fixed from a forage in the fridge
is the ideal dinner for cooks on the quick.

Pasta Presto
Alex - Eating Adelaide

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A neighbor's generously tendered produce enhances a
pan full of equally fresh ribbons of delicacy and taste.

Egg Noodles with Wild Leeks
Elizabeth - Blog from OUR Kitchen

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Dreams of a journey to North Africa can sometimes begin in the
belly of a soup pot bursting with exotic spices and tiny pastas.

Moroccan-Inspired Vegetable Soup
Sarah - What Smells So Good?

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Misquoting the Song of Solomon might be a pardonable offense
if one is being comforted with kugel instead of apples.

Sweet Kugel
Mary - Food Floozie

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Rabbits do multiply, but a deep casserole of lasagna disappears
fast when studded with the first flush of spring vegetables.

Spring Vegetable Lasagna
Katie - Thyme for Cooking, the Blog

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It starts with the simple boiling of water, but by the end of your
cooking, you will have multiple meals bound to make you smile.

Colorful Veggie and Legume Pasta
Sanyukta - Creative Sanyukta

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Rotini will have you wrapped around its fingers when prepared
with a peppery sauce tempered with calming greens and dairy.

Springtime "Green" Pasta with Arugula Pesto Sauce
Bethany - BethStedman.com

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Your instincts would have you wolfing it down, but a bowl of
South-of-the-Border flavors deserves to be savored slowly.

Ben - What's Cooking?

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Though lasagna is a classically layered recipe, what
really makes this rock is a clever bit of rolling.

Toni - New Veginnings

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An Asian cook uses her noodle to marinate the main
ingredient for extra-special flavors and color.

Shacha Fried Bee Hoon
Ann - Pig Pig's Corner

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Looking for new horizons while questing for that
perfect pesto? Your journey may well stop here.

Claudia - Honey from Rock

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Don't let so many recipes, so little room keep you from
exploring new taste sensations at the touch of your keyboard.

Ruth - Once Upon a Feast

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Don't drop your fork. You will want it for every last morsel
of this drop-dead lasagna, drenched in richness and light.

Lasagna alla Bolognese
Jean - Lemons and Anchovies

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Eggs make it golden, but the Midas Touch of skilled hands
brings the sun directly to the table when preparing fresh pasta.

Tagliatelle
Cinzia - Cindystar

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Though the seeds of a poppy won't get you high, you'll still get a
buzz on when they're scattered like buckshot on a bowl of noodles.

Mákos Tészta
Susan - The Well-Seasoned Cook

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Next week, Rachel of The Crispy Cook hosts PPN #165. Starting now, you can send your recipe posts to Rachel at oldsaratogabooks AT gmail DOT com. Please see Ruth's guidelines here on how to participate.

Thanks again, everyone, for your wonderful recipes! Have a great weekend!


18 comments:

  1. Wonderful roundup Susan. Love it always !!!

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  2. lovely roundup susan...u have done it so neatly and clearly...thanks so much for accepting my entry and posting it...all colorful pasta dishes..looks yum...happy weekend..

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  3. great round up, Susan!
    thanks again for letting me in.
    I am really astonished by Sanyukta's creativity in her plate!
    Hope you are recovering well from your dental surgery, I will have to face it too and I am so scared!
    Have a nice w..e.!

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  4. Thanks for the round-up :) I can't wait to try out these pasta dishes!

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  5. Everything looks delicious! Thanks for a tasty round-up, Susan :)

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  6. YUm! Carbs.. so much carbs!!! Thanks for a lovely round up Susan!

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  7. Everyone's dishes not only sound heavenly, but the food photography is superb. Kudos to all!

    And now I am swooning over the Chili Squid Garlic Pasta. Drool, drool. With pine nuts no less.

    Great roundup Susan. I am looking forward to following in your noodly shoes next week with PPN #165!

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  8. Your blog post introductions are brilliant! Very poetic. Thank you for the roundup!

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  9. Wonderful roundup! I really like the short teasers you put in above each photo.

    One of the things I really like about this weekly event is the introduction to new (to me) kitchens.

    -Elizabeth

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  10. Your round-ups are always amazing!

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  11. Beautiful round up..missed this event..o0ohhh..anyways..you asked whether to mix roasted channa dal as an ingredient or you eat them out of hand like snack peanuts or seeds?
    Ans: Either/OR .. be creative as you can.. one can mix lotta things to this reciepe..

    Thanks,
    Muskaan

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  12. Thanks for the round up! Lots of pasta dishes to choose from for the whole week!

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  13. Awesome roundup.
    Well done to all the participants x

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  14. What a wonderful job you did! So eloquent.... and so many wonderful pastas. We don't often have a sweet....

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  15. This was a wonderful round-up. I found your blog by chance and planned only to say hello and then move on. I, instead, began reading your earlier posts and stayed far longer than I intended. I love your recipes and really enjoyed visiting your blog. I'll be back as often as I can. I hope you are having a wonderful day. Blessings...Mary

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  16. That's quite a round-up! Lots of creativity!
    I'm making some pesto tonight for sure!
    LL

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