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Pastas are so versatile. Besides the usual spaghetti, what are your favorites and how do you use them? I use whole wheat most of the time....for creamy sauces & hot dishes or bakes I like penne, ziti, linguini....for cold salads: bow ties, small shells, orzo & rotini. And, you cannot NOT like alphabets...!
The colored pasta with veggie powders I like but not sure they actually have a significant amt. of the veggie? anyone know? and how to prevent loss of color when cooking?
I am guessing the colored ones have about a timble full of veggies in them, but they ae pretty. I use my pasta about the same way you do. Penne is my favorite overall. It si more versatile, followed by old fashion spaghetti. Whole wheat is great (though again, not really all that filled with whole wheat) and of course it is much pricier. I like all sauses, but my favorite is a tomato cream sause.
That is what I think too, just a tad of veggie powder in the tri-colored.
Hmm...correct me if I am wrong.. I have some whole wheat rigatoni....the ingredients are: whole wheat durum semolina. That is it.....would you not consider this ALL ww??
I bought it for $1.25/16 oz...organic and imported from Italy....at a store like Big Lots...sometimes I can find it less expensive than in a grocery store.
This talk makes me crave a pasta dish....
Quote:
Originally Posted by nmnita
I am guessing the colored ones have about a timble full of veggies in them, but they ae pretty. I use my pasta about the same way you do. Penne is my favorite overall. It si more versatile, followed by old fashion spaghetti. Whole wheat is great (though again, not really all that filled with whole wheat) and of course it is much pricier. I like all sauses, but my favorite is a tomato cream sause.
I'm with Bulldogdad on the Garofalo brand sold at Costco. Fantastic flavor.
My favorite quick pasta sauce is made while the pasta is boiling. Whisk together in a large bowl 2 egg yolks, juice of 1 lemon, zest of 1 lemon, a few cloves of roasted garlic mashed into a paste, some olive oil, salt, pepper and chili flakes. Drain the pasta, toss it in the bowl with the sauce. If I have leftover shrimp, chicken, calamari, veggies it goes in too.
When I have fresh tomatoes in the summer there's nothing like barely sauteed tomatoes, garlic, chili flakes and olive oil tossed with pasta and fresh basil.
Last edited by Dogmama50; 08-13-2011 at 03:36 PM..
Reason: can't spell
Mini penne is a staple in my pantry. It holds up to any sauce and works in cassarole dishes. Plus it's easier to eat than thin spaghetti, which is my second favorite pasta shape and also a staple. Between those two I can cook anything. Pasta isn't really all that bad for you if you sauce it right and use it as a side to something like a piece of fish or meat insteading of eating a giant bowl of it like most people do.
The colored pasta with veggie powders I like but not sure they actually have a significant amt. of the veggie? anyone know? and how to prevent loss of color when cooking?
The Ronzoni actually have a whole serving of veggies in each portion. I can find them on sale for 49cents each here at our Kroger- to me that's a pretty good deal since I can't get the fam- including me- to like the whole wheat pasta.
I have yet to meet a pasta shape I can't find something to do with. It's all good (except whole wheat- and that's more a texture thing than a taste thing).
I LOVE pasta. Ditalini or Orzo I use in soups and for my homemade sauce it depends what kind of mood I'm in..lol.. one night could be Rigatoni,Bow ties, Penne Rigati or Ziti and if I'm making a pesto sauce then cavatappi or gemelli's are what I use. Elbows of course are for macaroni salad and tri-color pasta is for cold pasta salads. Did I mention lasagna?..um,um good..love those flat pasta noodles with all the yummy fixin's inside.
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