• COOKED PASTA
  • Cold Pasta Salad made with leftover Soba or Linguine Noodles
  • Pasta Frittata made from Leftover Pasta
  • Pasta Fagole Meal in a Bowl
  • Test
• CHEESE
  • Boozy Dipping Sauce made with Leftover Cheddar Cheese & a Drop of Port
  • Cheese-Stuffed Herby Meatloaf
  • Molten Cheese Sauce made from Maytag Blue, Gorgonzola, Feta or Chevre
• DAIRY
  • Herbal Butter for Sauteeing , Garnishes or Simple Sauce for Vegetables
• MEAT
• NUTS
  • Peanut Butter Dipping/Pasta Sauce
• PRODUCE
  • Bruised Apple Relish with Cooked Corn & Crisp Red Peppers and Red Onions
  • Chinese Take-Out Relish with Cooked corn, green peppers, Red Onions and Tattered Watermelon
  • Cauliflower Bisque made creamy with a Single Potato
  • Sumo Shrimp Toss with Assorted Fresh Veggies

SHORT COOKED PASTA

 Level 2
Pasta Frittata 
Serves 4

When’s the last time you ate a full pot of pasta, down to the last penne? Next time you find yourself with leftover pasta, think about this nice pasta frittata recipe for brunch or lunch.

2 green peppers, thinly sliced (optional)
1 onion, halved vertically and thinly sliced
1 cloves garlic, minced
2 tbsp. olive oil
1/2 tsp. freshly ground pepper
4 cups once cooked pasta 
8 eggs, well beaten 1 cup freshly grated Parmesan cheese 

1. Preheat oven to 350 degrees. 
2. In a large (10 inch) skillet, sauté peppers, onions and garlic in olive oil until soft, about 10 minutes. Stir occasionally. Season with pepper. 
3. Add pasta to skillet, mixing well with vegetable mix.  
4. Lightly butter an oven-proof casserole.  
5. Beat 1/2 cup of the cheese into the eggs, and pour into pan.  
6. Add contents of skillet to casserole, mixing ingredients well.  

Using a spatula, smooth the top flat and sprinkle remaining 1/2 cup of cheese on top. Bake in oven, uncovered for 25 to 30 minutes or until set.

Serving suggestions:  Topping frittata slices with a dollop of sour cream or pesto gives this dish real elegance. Serve with a mixed green salad and crusty baguettes for a perfect light lunch.