Debbie of Debbie Does Dinner made a lighter-style macaroni and cheese that was “comfort food at its finest.”
At Couscous and Consciousness, Sue made her own noodles and ricotta for Whole-Wheat Fettucine with Green Beans, Ricotta & Lemon. She does not, however, make resolutions.
Tina at Life in the slow lane at Squirrel Head Manor made a mess when she put together her Swiss Linguine Tart, but it was worth it.
At Pots and Plots, Kait paired rotisserie chicken with fresh and dried mushrooms to make Chicken Pasta in a Three Mushroom Cream Sauce “that’s just bursting with flavor.”
LimeCake at A Food Life for One wrote her post somewhere over the Indian Ocean as she headed toward Southeast Asia. How fitting that dishes like her Dry Tossed Noodles with Crisp Tofu Puffs are ubiquitous there.
Gay at A Scientist in the Kitchen often craves sopas, “a Filipino version of minestroni.” In Leftovers make great sopas she describes her latest version.
Ruth, the founder of Presto Pasta Nights, made a version of her Spinach and Cheese stuffed shells using oven-ready cannelloni at Once Upon A Feast. She writes about it in Pasta, Pasta, My Mind Sees Only Pasta.
Our next entry is from Karishma at Effortless Cooking Easy Baking, who is new to both food blogging and Presto Pasta Nights. She made Pasta & Prawn Bake with ingredients she won in a basket from Katrina, who also entered a pasta dish here. Welcome, Karishma!
Bellini at More Than Burnt Toast recalled a trip to Greece and shared her recipe for Whole Chicken Soup With Avgolemono and Orzo.
Caffettiera at La Caffettiera Rosa has been cooking with what inspires her at her corner fruit and vegetable stall and this week made Pasta Tricolore.