Presto Pasta Nights #186 Roundup

Cooking means the opportunity to be creative. It's a way to comfort. It means the chance to explore far off lands. Pasta makes all of these possible. When Ruth, the creator of Presto Pasta Nights, asked for volunteers to host, I jumped at the chance. And I am so amazed at how everyone came through with the creative, the comforting and the exotic for this week's event.

Heather of girlichef made Giada De Laurentiis’ Linguine with Chicken Ragú , which was “happily wolfed down” by everyone at her house.  

Denise from Oh Taste N See figured out how to add plenty of vegetarian protein to her pasta dish without too much fat with her Pasta in a Creamy Roasted Pepper Hummus Sauce. 

It’s another of Giada’s recipes, this time from Carla of RecipeAddict.  She made Penne with Shrimp and Herbed Cream Sauce which she enhanced with some pepperoni to good effect.

 Katerina of Culinary Flavors felt ambitious enough to go through the “time and patience and effort,” not to mention “a lot of cleaning afterwards” in order to make Homemade Ravioli Stuffed with Mushrooms and Apple.  

After a long week, Anu of Truth Personified needed something “veggieful” and madeThai noodles in The Story of an Oodle.

Sala of Veggie Belly took inspiration from the traditional Italian pasta e fagioli and created Tuscan Kale and Chickpea Pasta. 

Janet from The Taste Space would like to settle once and for all whether couscous is a pasta or a grain, and she made Israeli Couscous Salad with Roasted Vegetables in order to convince you.

It’s a Twofer from Kait of Pots and Plots. First up, she gives us the comforting 4 Cheese Mac and Cheese. 

Next from Kait is Roasted Red Pepper and Corn Pasta Salad, perfect for a picnic.

Tigerfish of Teczcape lets the noodles soak up the sauce in Vegetarian Spicy Linguine with Spinach, Tomatoes and Mushrooms. 

 

Swathi from Zesty South Indian Kitchen tried some new ingredients this week and made a dish that was so much more than pasta with Ragu sauce: Pasta with mixed vegetables and poblano pepper mozzarella ricotta cheese sauce.

 

Inspired by a dish he had in Italy recently, Kevin of Closet Cooking created Wild Mushroom Pasta with Truffles.  

Haalo of Cook (almost) Anything made a twist on the old favorite spaghetti and meatballs with Bucatini with Turkey Meatballs.

 

Madge, the Vegetarian Casserole Queen  used vegetarian ground beef crumbles in “Meaty” Vegetarian Manicotti.

When Kristin of Holy Cannoli Recipes thinks of Japanese food, she doesn’t just think of sushi, she thinks of yakisoba, which she made her own way as Chicken Yakisoba. 

Caffettiera of La Caffettiera Rosa  was inspired at the last minute to make a traditional Pasta al Pomodoro for friends. 

   

 

 

    
 Ben of What’s Cooking Mexico likes to keep it simple when cooking in his small kitchen, but still managed to make “amazingly delicious” Chipotle and Rosemary Alfredo Pasta.

Her CSA has been giving her huge bagfuls of arugula every week, and Pam of Sidewalk Shoes doesn’t even like the stuff. However, she does love Pasta with Arugula Pesto. 

Claudia of Honey From Rock couldn’t resist naming her spaghetti sauce after the wine she put in it, and made The Velvet Devil Spaghetti. 

   




Lana of Bibberche greeted the first spell of cold weather with Pasta E Fagioli. 

I made Orzo Salad with Almond Feta.  

 


And last, but certainly not least, the creator of Presto Pasta Nights, Ruth of Once Upon a Feast turned Baby Bowties with Zesty Shrimp into a Frittata.

 

Thanks for all of the scrumptious entries, everyone! Next week, your host will be Tigerfish of Teczcape.