Not sure what to do with leftover pasta? Make this awesome 15-minute frittata di pasta loaded with fresh Italian flavor.
Frittata di pasta is a great way to reduce food waste to a minimum and turn your leftovers into a new nutritious meal.
Since I was a kid, my mum has taught me the importance of not wasting food.
Being Italian, she prepares pasta almost every day, which often leads to some leftovers.
She then uses whatever pasta and sauce is left to make a flavor-packed frittata for the next day.
Inspired by her smart way to cut food waste, I try to follow her example.
I often like to double my beautifully simple pasta with tomato sauce recipe and make this super quick, nutritious frittata the day after.
And if I'm simply craving a frittata with pasta, I start from scratch using fresh tomatoes and hers, and for a pop of color and a healthy boost, I also add spinach leaves and some green veggies.
But feel free to use whatever you have at hand, use this recipe as a basic canvas, and get creative!
Make sure to use leftovers with flavors that go well together to guarantee your frittata tastes amazing.
During the warmer seasons, I like to keep it light loading my pasta frittata with plenty of vegetables, like spinach, cherry tomatoes, peas, and fresh cheeses such as goat cheese, mozzarella, burrata or ricotta cheese.
During the colder seasons, I’ll add Parma ham, mushrooms, rich cheeses such as camembert or Parmigiano, and loads of dried herbs.
There are no rules or fixed ingredients with this spaghetti frittata, you can literally throw in whatever you have in the fridge, and it always turns out amazing!
How to make frittata di pasta
This classic frittata with pasta takes only 20 minutes to make.
All you have to do is mix all the ingredients together, cook them in a hot skillet, and finish cooking your frittata with pasta in the oven.
One bowl, one skillet, no mess and no scary flip-overs.
This leftover spaghetti frittata makes a great vegetarian meal any time of the day, whether you serve it for breakfast/ brunch/ lunch or dinner.
If I have friends over, I like to cut it into small cubes and serve it as finger food, and it's one of my go-to recipes to bring to summer picnics and outdoor parties.
What to serve with pasta frittata
Pasta frittata is such a humble and versatile dish that can be paired with lots of different sides to create a balanced meal.
Here are some of my favorite ways to serve it:
- Green salad: You can't go wrong with a simple green salad drizzled with your favorite dressing.
- Roasted vegetables: Serve roasted vegetables such as cherry tomatoes, bell peppers, zucchini, or asparagus on the side.
- Bruschetta: a simple bruschetta topped with diced tomatoes, basil, garlic, and ricotta cheese makes a great side to the frittata.
- Antipasto platter: Arrange your favorite cured meats, cheeses, olives, and marinated vegetables for an Italian -inspired antipasto platter.
- Sautéed vegetables: Lightly sautéed baby broccoli with garlic and olive oil makes a nutritious and flavorful side dish.
- Caprese salad: Made with tomatoes, mozzarella cheese, and basil drizzled with balsamic glaze create a light and flavorful side dish
- Soup: A warm bowl of soup, such as brodo di pollo (Italian chicken soup), can make a comforting addition to the meal, especially during winter.
And if you're looking for more frittata ideas, give this potato frittata a try, or make this super easy healthy spinach and peas frittata instead.
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Recipe
Frittata di Pasta
Ingredients
- 250 g cooked spaghetti, or other pasta shapes
- 150 g mozzarella or goat cheese, cubed
- 5 large eggs, beaten
- 225 g fresh spinach leaves
- 170 g cherry tomatoes, seeds and juice removed, sliced
- a bunch of chopped fresh basil and mint
- 150 g peas, cooked
- 3 spring onions, finely chopped
- 2 tablespoons extravirgin olive oil
Instructions
- Preheat oven to 190°C/390°F.
- In a large bowl add the cooked pasta and eggs and mix well. Add in the cubed mozzarella cheese, spinach leaves, tomatoes, peas and chopped fresh herbs. Season with salt and pepper to taste and mix all ingredients well.
- Brush with the extra-virgin olive oil a medium-sized oven-friendly skillet and place it over medium heat.
- Gently pour the spaghetti mixture into the skillet. Make sure the pasta is evenly distributed and almost entirely covered with the eggs and other ingredients.
- Cook on the stove for about 5 minutes, until the frittata edges are firm but the center is still runny.
- Finish the cooking process in the oven, until the center is no longer liquid and the frittata is nicely golden brown on top, about 10 minutes.
- Remove from the oven and serve warm or allow to cool and serve into slices at room temperature.
- Store in the fridge in an airtight container for up to 2 days.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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