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	<title>Soupbelly &#187; Pasta</title>
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	<link>http://soupbelly.com</link>
	<description>A blog about food and photography.</description>
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		<title>Pasta with Clam Sauce</title>
		<link>http://soupbelly.com/2011/06/14/pasta-with-clam-sauce/</link>
		<comments>http://soupbelly.com/2011/06/14/pasta-with-clam-sauce/#comments</comments>
		<pubDate>Tue, 14 Jun 2011 15:02:07 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2011/06/14/pasta-with-clam-sauce/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I wanted to make a pasta without tomato sauce for once, but with fresh tomatoes instead. I also wanted to try putting some fresh herbs in the sauce from our garden (yes, after 31 years I finally have a garden). I used rosemary, thyme and parsley. If you have a different <a href='http://soupbelly.com/2011/06/14/pasta-with-clam-sauce/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2011/06/14/pasta-with-clam-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Shells Stuffed with Homemade Turkey Sausage</title>
		<link>http://soupbelly.com/2010/08/05/shells-stuffed-with-homemade-turkey-sausage/</link>
		<comments>http://soupbelly.com/2010/08/05/shells-stuffed-with-homemade-turkey-sausage/#comments</comments>
		<pubDate>Thu, 05 Aug 2010 16:46:51 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/08/05/shells-stuffed-with-homemade-turkey-sausage/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Yea I know, this picture looks far from neatly composed or elegant. But I was hungry and this was all I got before I ate it. So deal with it. I stuffed these shells with the turkey sausage I made in the last recipe, with a mixture of spinach and mozzarella <a href='http://soupbelly.com/2010/08/05/shells-stuffed-with-homemade-turkey-sausage/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/08/05/shells-stuffed-with-homemade-turkey-sausage/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Curry Mac Salad</title>
		<link>http://soupbelly.com/2010/05/13/curry-mac-salad/</link>
		<comments>http://soupbelly.com/2010/05/13/curry-mac-salad/#comments</comments>
		<pubDate>Thu, 13 May 2010 16:44:17 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Side Dishes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/05/13/curry-mac-salad/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Curry adds a special flair to the classic mac salad. Back 8 years ago a co-worker said she always put it in her mac salad, egg salad or tuna salad. And ever since then I couldn’t NOT add curry to the dressing. You might be tempted to add more than a <a href='http://soupbelly.com/2010/05/13/curry-mac-salad/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/05/13/curry-mac-salad/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Wat Dan Hor (Rice Noodles with Egg Sauce)</title>
		<link>http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/</link>
		<comments>http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/#comments</comments>
		<pubDate>Fri, 15 Jan 2010 17:39:32 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Dim Sum]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology So, what’s the difference between Ho Fun (Haw Fun) and Wat Dan Hor? The eggs (wat dan) are mixed into the gravy. I’ve actually never had Wat Dan Hor until I moved to Cali, since my favorite dish is just plain Sup Chow Beef Ho Fun (though there’s nothing plain about <a href='http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Pasta with Smoked Turkey Sausage and Onions.</title>
		<link>http://soupbelly.com/2010/01/07/pasta-with-smoked-turkey-sausage-and-onions/</link>
		<comments>http://soupbelly.com/2010/01/07/pasta-with-smoked-turkey-sausage-and-onions/#comments</comments>
		<pubDate>Thu, 07 Jan 2010 17:06:34 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/01/07/pasta-with-smoked-turkey-sausage-and-onions/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology  Throughout the day yesterday, my husband asked me THREE TIMES if I was still planning on making pasta with sausage. You would think that I starved him or something. And I kept reassuring him there would be pasta and sausage and onions when he got home. Maybe he just needed to <a href='http://soupbelly.com/2010/01/07/pasta-with-smoked-turkey-sausage-and-onions/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/01/07/pasta-with-smoked-turkey-sausage-and-onions/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>The Infamous Garbage Plate.</title>
		<link>http://soupbelly.com/2009/09/14/the-infamous-garbage-plate/</link>
		<comments>http://soupbelly.com/2009/09/14/the-infamous-garbage-plate/#comments</comments>
		<pubDate>Mon, 14 Sep 2009 14:32:06 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Burgers]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Snacks]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/09/14/the-infamous-garbage-plate/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Every town in America has their freakish ‘delicacies’. Right? No? Actually, this is pretty far from a delicacy, since I use the term delicacy referring to ingredients that are difficult to find. I think Rochesterians use the term delicacy jokingly. At least, I hope so. This monstrosity is frankensteinishly put together <a href='http://soupbelly.com/2009/09/14/the-infamous-garbage-plate/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/09/14/the-infamous-garbage-plate/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Shells ‘n Cheese, all growed up.</title>
		<link>http://soupbelly.com/2009/08/13/shells-n-cheese-all-growed-up/</link>
		<comments>http://soupbelly.com/2009/08/13/shells-n-cheese-all-growed-up/#comments</comments>
		<pubDate>Thu, 13 Aug 2009 14:46:27 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Casseroles]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/08/13/shells-n-cheese-all-growed-up/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology  After I made this I was like OMG OMG OMG THIS IS SO FRIGGIN GOOD!!!!!  But I couldn’t muster up the courage to post it for the past few weeks. When something comes along this delicious I want to hide it in a safe and never speak of it again. It’s <a href='http://soupbelly.com/2009/08/13/shells-n-cheese-all-growed-up/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/08/13/shells-n-cheese-all-growed-up/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Garlic Scape Pesto!</title>
		<link>http://soupbelly.com/2009/07/10/garlic-scape-pesto/</link>
		<comments>http://soupbelly.com/2009/07/10/garlic-scape-pesto/#comments</comments>
		<pubDate>Fri, 10 Jul 2009 12:02:49 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/07/10/garlic-scape-pesto/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology   Rather than using fresh basil leaves and crushed garlic for regular pesto, I went the whole nine yards and used garlic scapes. Two birds with one stone. Garlic scapes are the new trend for foodies to experiment with. And they also look really neat. This is a photo below of all <a href='http://soupbelly.com/2009/07/10/garlic-scape-pesto/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/07/10/garlic-scape-pesto/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>What to do with that leftover Cantonese Roast Duck?</title>
		<link>http://soupbelly.com/2009/07/08/what-to-do-with-that-leftover-cantonese-roast-duck/</link>
		<comments>http://soupbelly.com/2009/07/08/what-to-do-with-that-leftover-cantonese-roast-duck/#comments</comments>
		<pubDate>Wed, 08 Jul 2009 13:37:26 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/07/08/what-to-do-with-that-leftover-cantonese-roast-duck/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology    I know, I know, it’s a very specific problem to deal with. But I couldn’t think of any way to write this post. Do you have Cantonese roast duck leftover from your previous night of Chinese banqueting? And it just so happens that you have every single ingredient listed below?  If <a href='http://soupbelly.com/2009/07/08/what-to-do-with-that-leftover-cantonese-roast-duck/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/07/08/what-to-do-with-that-leftover-cantonese-roast-duck/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Mock Risotto with Shrimp and Roasted Asparagus</title>
		<link>http://soupbelly.com/2009/07/07/mock-risotto-with-shrimp-and-roasted-asparagus/</link>
		<comments>http://soupbelly.com/2009/07/07/mock-risotto-with-shrimp-and-roasted-asparagus/#comments</comments>
		<pubDate>Tue, 07 Jul 2009 13:11:17 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/07/07/mock-risotto-with-shrimp-and-roasted-asparagus/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology   Mock Risotto with Shrimp and Roasted Asparagus (serves 4) printable recipe Ingredients: 10 oz. orzo pasta 16 asparagus stalks, cut into 1” pieces and roasted 12 shrimp, thawed, deveined (and salt/peppered) 1/2 red onion, finely chopped 1 clove garlic, finely chopped olive oil 32 oz. chicken broth 1 lemon, juiced 2 <a href='http://soupbelly.com/2009/07/07/mock-risotto-with-shrimp-and-roasted-asparagus/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/07/07/mock-risotto-with-shrimp-and-roasted-asparagus/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Spinach and Bacon Pasta.</title>
		<link>http://soupbelly.com/2009/06/26/spinach-and-bacon-pasta/</link>
		<comments>http://soupbelly.com/2009/06/26/spinach-and-bacon-pasta/#comments</comments>
		<pubDate>Fri, 26 Jun 2009 13:33:24 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/?p=1467</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Don&#8217;t you just love playing around with things you have in the fridge and come out with something totally unique AND delicious?  At least, I believe this is unique. I haven&#8217;t seen it around. It&#8217;s a cross between a Bacon &#38; Spinach Salad / Pasta Carbonara. But instead of the egg tempered <a href='http://soupbelly.com/2009/06/26/spinach-and-bacon-pasta/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/06/26/spinach-and-bacon-pasta/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
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