4Real Forums: Pasta Dishes

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Our Lady's Loom, Larder, and Laundry
4Real Forums : Our Lady's Loom, Larder, and Laundry

Topic: Pasta Dishes

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Cay Gibson
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Joined: July 16 2005
Location: Louisiana
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Posts: 5193

Posted: Jan 09 2006 at 10:44pm \| IP Logged

I am stuck with boxes of uncooked pasta leftover from a failed DNA model.
Kayleigh wanted the project free-standing and it didn't work out.

We ended up making it with pipe-cleaners which stood up on a board plague.

I'm very use to cooking regular spaghetti---that's a meal at least once a week---and lasagna. But what dishes can you make with zita and penne and mostaccioli, etc?

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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
wife to Mark '86
mom to 5
Cajun Cottage Under the Oaks

Jen L.
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Joined: Oct 18 2005
Location: Virginia
Online Status: Offline
Posts: 2148

Posted: Jan 09 2006 at 11:22pm \| IP Logged

Well, this is a "problem" we'd all like to have!

Some ideas:

Penne: I use penne all the time instead of spaghetti. Don't get me wrong, we love spaghetti, but penne is easier to pick up - no twirling necessary. Use your favorite spaghetti sauce or, one of our favorites, PESTO. We've made our own or bought the pesto at the supermarket or Trader Joes. Also, almost any pasta goes great with Sauteed green peppers, onion, and italian sausage.

Ziti: Baked Ziti is sort of an easy lasagna. This recipe is yummy!

Mostaccioli: I had never heard of this, but when I looked it up, I was that it is smooth penne. Also, I found this great description along with recipes on the
Barilla website. They have description/recipe pages for every type of pasta that they sell.

I look forward to seeing others' ideas and recipes!

Going to bed with my mouth watering

,
Jen

Donna
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Joined: Feb 25 2005
Location: Pennsylvania
Online Status: Offline
Posts: 1151

Posted: Jan 10 2006 at 5:04am \| IP Logged

Hi Cay,
You could use the penne pasta for shrimp scampi....my son's favorite.

    * 2 tablespoons butter
    * 2 tablespoons olive oil
    * 1-1/2 pounds large shrimp, peeled
    * 4 large garlic cloves, minced
    * Juice of one lemon
    * Salt and pepper to taste


Heat the butter and oil in a large skillet over medium-high heat. Add the shrimp and sauté until they begin to turn pink, tossing several times. Add the garlic and sauté an additional minute. Add the lemon juice and salt and pepper. Toss well. Top with parmesan cheese. Easy and delicious

.

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