Somehow, there's always an abundance of food when it comes to cooking pasta. Since throwing it away would be wasteful, especially with the price of wheat still climbing, according to the Wall Street Journal, the prudent thing to do would be to pack and then reheat leftovers. Or better yet, try these pasta recipes and give your leftovers tastier twists.
Leftover Pasta Frittata
from Back To Her Roots
Ingredients:
1 tablespoon olive oil
1/2 teaspoon fennel seeds
Pinch red pepper flakes
1 medium onion, diced
2 clove garlic, minced
1 large tomato, diced
1/2 cup milk
4 eggs
1/3 cup grated Parmesan
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cooked pasta
2 tablespoons fresh, minced oregano*
2 tablespoons fresh, minced parsley*
2 tablespoons fresh, minced basil*
* use 1 1/2 teaspoons for dried herbs
Procedure: The oven should be preheated to 425 degrees. While that is underway, heat the olive oil in a skillet then sauté onion and garlic. Add the fennel seeds and red pepper flakes. Let it cook for five minutes before adding the tomatoes.
Whisk milk, eggs, salt, pepper and Parmesan cheese in a bowl. Add the leftover pasta to the skillet, mix well and distribute evenly. Pour the whisked milk, egg and cheese mixture without stirring. Reduce the heat and let it go for about five minutes. Sprinkle more herbs then place the skillet in the oven for more cooking. When the top is brown and without any liquid, remove from the oven and let it cool before slicing.
Peanut Noodle Salad
from Walmart Live Better
Ingredients:
Leftover pasta
1/4 cup warm water
2 teaspoon brown sugar
1/4 cup creamy peanut butter
2 tablespoon lime juice
1 tablespoon soy sauce
2 teaspoon hot red chili flakes
Procedure: In a bowl, mix the warm water with brown sugar until it dissolves, then whisk in the peanut butter, lime juice and soy sauce. Fold the pasta in and top with chili flakes.
Spaghetti and Zucchini Pancakes
from Real Simple
Ingredients
Leftover spaghetti
1/4 cup plus 1 tablespoon olive oil
1 onion, chopped
1 zucchini, grated
2 eggs, beaten
3/4 cup grated pecorino (3 ounces)
kosher salt
1 cup marinara sauce
Procedure: Sauté the onion and zucchini in olive oil in a skillet. In a separate bowl, beat eggs, pecorino cheese and the vegetables. Add the leftover pasta, mix well and season with salt. This is your pancake batter.
In the same skillet, cook batter in batches until it is golden brown and crispy. Serve with marinara sauce.
