Cheap and quick to make, it is far too easy to end up with far too much pasta. As a result, you may end up with either: multiple bowls and tupperware containers of cooked pasta cluttering your fridge; or wasted food because you don’t want the tupperware clogging up your shelves and it is easier to toss the pasta in the trash. Rather than be plagued by either of these problems, we think it is handy to have Option C at the ready: recipes using leftover pasta. Any of the following six recipes can be made with fresh or spare pasta, so even if you don’t have the particular noodle nearby and already cooked, you can still make any of the dishes that sound appealing to you — and if you make too much, we’ve got you covered.
1. Spaghetti Frittata
When you have an abundance of long, thin noodles chilling in your fridge, try Eating Well‘s frittata. Baking transforms the individual noodles into a different shape, keeping your second meal from feeling tedious; it will serve six.
- 8 ounces spaghetti (or 4 cups cooked spaghetti)
- 4 teaspoons extra-virgin olive oil
- 3 onions, chopped
- 2 large eggs
- 2 large egg whites
- 1/2 cup skim milk
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tomato, diced (optional)
Directions: (To make without leftovers: cook spaghetti in a large pot of boiling salted water until tender but firm. Drain and refresh with cold water.) Heat oil in a large nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer the onions to a small bowl and let cool slightly. Wipe out the pan.
Whisk together eggs, egg whites, and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt, and pepper. Add the spaghetti. Spray the pan well with nonstick cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, moving the pan around on the burner to ensure even cooking, about 6 minutes. Invert a large platter over the skillet, grasp the platter and skillet with oven mitts and carefully turn over. Lift off the skillet and spray it again with nonstick cooking spray. Slide the frittata back into the skillet and cook until the bottom is golden. Slide the frittata onto a platter. Garnish with tomatoes if using.