Ladled

Having just had some much needed food, I was full of energy to make some donner. I know I have to use up green bell pepper and then I found some green onions. I could saute the bell pepper and add it to Paccheri and then thought how about blending it. And then thought why not have it two ways, blending half of them and keeping the rest as small pieces. I am happy to have tried it.

Moving boiled pasta from one dish to another of sauteed vegetables I find streaks of rainbow at the bottom of the pot from the oil drops added to pasta while boiling so the pasta wont stick Like most things in Costco that come in bulk and languish in pantry,  Annies Homegrown totally natural shells  was the latest candidate given the 'must go' card. They were all emptied into a ziploc bag so they could be bulk cooked. I sauteed a bag of stir fry frozen vegetables and boiled shell pasta on the side. After mixing the pasta I felt that the pepper didnt do its magic and that the pasta could use a can of tomato sauce. While eating the pasta, I admired how the tiny shells had the tomato sauce filled in them. And then there were some shells that closed exactly like hemispheres in a globe. There were some that looked liked vanes of a turbine. How to remove a rainbow stain

At a Potluck while eating the chicken pasta, I looked at the cream clinging to the penne and wondered what kind of cheese is it or how was it done so that the cheese/sauce stuck to it so well. After few bites, hmm which deli did they get the chicken from in these strip forms that matched the long shape of the pasta. here's the hollow penne paired with chicken strips. I praised the chicken and asked the lady who brought it about it. she said she didnt make it and said its from  Costco . Whats going on in the minds of people when they eat what you make. They are wondering about the journey of the ingredients and how it was made. They are making it perfect in their mind like you did in your mind and kitchen like a time fractal.

Wacky Mac with Mediterranean veggie mix,  White linen vodka pasta sauce  and red pepper flakes.

The white sauce is mild creamy. Tastes good.

I saw this different shaped pasta of tiny shells and wanted to give it a try.  Because of the small size of the shells and the single layer, the taste per bite is different from the usual spiral pasta. Not as creamy as the kraft one.

Mezzi Rigatoni from Pastificio di Martino I felt so powerful after making a meal of rigatoni, opo squash curry which had turned bitter, yogurt.

This pasta is very light.