Comments on: Fusilli with Bacon, Spinach & Tomato

By: Nicole

Nicole — Tue, 13 Apr 2010 03:24:59 +0000

Hi, Sharmaine,
You made my night. It’s my sincere pleasure. :)
Warmly,
Nicole

By: Sharmaine Sublett

Sharmaine Sublett — Mon, 12 Apr 2010 22:53:12 +0000

Excellent post as usual, thank you for posting such helpful stuff on a regular basis.

By: Nicole

Nicole — Wed, 07 Apr 2010 15:34:52 +0000

That sounds awesome, Kristen. I just made a variation last night with broccoli and some browned ground beef, and everyone loved it! This is a great base to use as a jumping off point. Thanks for posting!

Warmly,
Nicole

By: Kristen V

Kristen V — Tue, 06 Apr 2010 12:24:09 +0000

I made this last night, and my boyfriend and I both loved it! Second helpings tasted better than the firsts–the more it cooled, the more the flavors blended together, so I think the leftovers will be fantastic! I used fresh spinach and served with a sprinkling of parmesan cheese. Yum! I can’t wait to get your cookbook, Nicole!

By: Nicole

Nicole — Thu, 01 Apr 2010 16:41:41 +0000

Hi, Colleen,
I generally use Trader Joe’s gluten free pasta, which I think is just rebranded Tinkyada. I hope that’s helpful.
Warmly,
Nicole

By: Nicole

Nicole — Thu, 01 Apr 2010 16:41:03 +0000

Hi, Li, You won’t be sorry. It’s amazing. The smell alone can’t be beat.
Warmly,
Nicole

By: Li

Li — Thu, 01 Apr 2010 14:11:21 +0000

I am a devout bacon-worshipper. How did I never think of using bacon fat in bread?!?! I know what I’m baking this weekend…

By: Colleen

Colleen — Wed, 31 Mar 2010 20:20:21 +0000

What brand of GF fusilli do you use? Looks delicious!