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Old 12-12-2017, 10:24 PM   #11
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In the summer Linguine with garlic , oil, fresh tomatoes and Basil, to me nothing says summer more than that dish.

Spaghetti with tomatoes sauce and sautéed mushrooms

Pappardelle with sautéed mushrooms and garlic

Vegetable lo mein, or vegetable chow fun

Linguini ( or fetuccini) with a garlic-cream/ white wine sauce and mushrooms

Farfalle with garlic, oil, spinach and feta cheese

Penne a la vodka

Macaroni and cheese ( home made cheese sauce / cheddar cheese baked on top)
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Old 12-12-2017, 10:25 PM   #12
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And although I only had it once, there was a restaurant in Biloxi that had a great spinach pasta vegetable lasagna which was memorable. Wish I lived closer.
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Old 12-12-2017, 11:30 PM   #13
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Another vote for too many to choose just one.

Besides many of the aforementioned, I'd add:

Squid ink linguini topped with a fresh marinara, shrimp, mussels, and scallops

Orichiette with crushed sausage, spinach, cherry tomatoes, evoo and hot pepper flakes

Bucatini with Sunday gravy (meataballs, sausage, pork rib ends, and brasciole in a long simmered tomato sauce)

Linguini with white clam sauce

Lobster ravioli in creamy pink sauce

Vermicelli with chunky fresh tomato sauce, roasted garlic, and lump crabmeat

Kitchen sink lasagna (lots of meats, lots of cheeses, lots of veggies)
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Old 12-12-2017, 11:53 PM   #14
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Lasagna
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Old 12-13-2017, 05:32 PM   #15
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I got out my file on pasta dishes, and dug out two very nice recipes for cannelloni - one lean, the other more opulent, and also very easy to make:

1: Filling n.1: filling - 1 kg spinach 400g ricotta 2 eggs 4 tbsp parmigiano, nutmeg to taste, salt and pepper.

For the topping: 30g butter, 200g Emmental, 1 cup Bechamel.

Method: make up the filling in the usual way i.e. chop the spinach, beat the eggs, grate the Parmesan and mix in, salt and pepper, then mix it thoroughly together.

For the cannelloni pasta: use parboiled Lasagna sheets and roll the filling inside, cutting off any excess pasta. Bake with the seam down in the baking dish.


Recipe 2:
150g ground beef
150 g Italian sausage
200g ricotta
500g spinach
400g Italian tomatoes
4 spoonsful grated Parmesan
1 finely chopped large clove of garlic
4 spoonsful Olive Oil
salt and pepper

sauce:
50g floour
80g butter
1/5 litre milk
nutmeg
salt

Make up the dish as indicated above.

I'm going to make up a batch of these for Christmas - very handy for surprise visits from friends
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Old 12-14-2017, 09:03 PM   #16
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I don’t make much pasta. When I do, it’s usually just olive oil, garlic (I like it sliced, not minced), some onion, fresh tomato and sprinkled with a little fresh basil.
When I have the energy and the time, mushroom lasagna is a fav.

When I dine out, I usually get the puttanesca or linguine with clam sauce.
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Old 12-14-2017, 09:17 PM   #17
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There’s a lot of seafood oriented people on here I’ve noticed. Along the coasts I assume. It’s cool to see the differences. I’m central farming country so chicken,beef and pork are much more common than clams, mussels,etc.
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Old 12-14-2017, 10:11 PM   #18
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I don't eat pasta, but I do make a few dishes that use pasta substitutes. I have two favorites, both lasagna type dishes. One is an Italian style lasagna that uses thin sheets of zucchini (or sometimes eggplant) in place of the pasta sheets.

The second is a Mexican lasagna recipe I've been playing with. It uses roasted poblano peppers to hold the layering in place.
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Old 12-14-2017, 11:23 PM   #19
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Quote:
Originally Posted by Steve Kroll View Post
I don't eat pasta, but I do make a few dishes that use pasta substitutes. I have two favorites, both lasagna type dishes. One is an Italian style lasagna that uses thin sheets of zucchini (or sometimes eggplant) in place of the pasta sheets.

The second is a Mexican lasagna recipe I've been playing with. It uses roasted poblano peppers to hold the layering in place.
That sounds like a wonderful sub...thanks for the idea!
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Old 12-15-2017, 12:42 AM   #20
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Pasta is the perfect filler food. It soaks up flavors so well. You can use it so many ways. It is like rice, there are hundreds of ways to make it taste good. It is no wonder why pasta and rice are staple items in cooking in so many cuisines.

Pasta is a blank canvas, just waiting for someone to add some kind of sauce, meat, eggs, or whatever to make it a work of art on a plate.

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