Leftover Night

by Michele Cheplic | More from this Blogger

25 Mar 2009 05:29 AM

I have nothing against leftovers. In fact, there are many nights where I purposely double a recipe to ensure I have extra for lunch and dinner the next day. The following recipes are ideal if you have leftover pasta.

The first recipe is perfect for getting rid of extra spaghetti. Meanwhile, the other two recipes for simple pasta sauces prove that it doesn't take much to spice up leftover noodles.

SPAGHETTI FRITTATA

Ingredients:

2 tablespoons olive oil

2 cups spaghetti, cooked

4 eggs

1 cup half and half

Salt and pepper

1 cup grated Parmesan cheese

Directions:

Preheat broiler.

Coat the bottom on an ovenproof frying pan with oil. Heat pan over medium heat.

Add spaghetti and spread out the strands to cover the entire pan. Let spaghetti heat through, stirring occasionally (about a minute or two).

Meanwhile, beat eggs, then add half and half, cheese, salt and pepper. Add egg mixture to the pan. Let eggs cook, gently lifting up edges of the frittata to allow egg to run underneath and cook. When eggs are mostly set, place the entire pan under the broiler until top is fully cooked and lightly browned.

Carefully remove the frittata to a platter and slice into wedges.

*Tip: You could add leftover veggies to the frittata, as well as leftover meat such as ham or bacon.

EASY SHRIMP ALFREDO SAUCE

Ingredients:

1 pint of heavy cream

1 stick unsalted butter

1 1/2 cups fresh grated Parmesan cheese

1/2 teaspoon fresh ground black pepper

1/4 pound uncooked shrimp

1/4 cup chopped scallions

Directions:

Heat cream. Add butter. When butter is melted, whisk in cheese until smooth. Add pepper. Add shrimp and continue to cook for a minute or two, until shrimp turns pink. Serve sauce over hot pasta.

PERFECT PASTA SAUCE

Ingredients:

6 slices bacon, diced

1 tablespoon olive oil

2 carrots, finely diced

3 stalks celery, finely diced

1 large onion, finely diced

2 garlic cloves, finely diced

Salt and pepper

2 pounds lean ground beef

4 tablespoons tomato paste

1 tablespoons Worcestershire sauce

2 cups beef broth

1 1/2 cups dry red wine

1 1/2 cups cream

Directions:

Saute bacon in large soup pan until it starts to get a little crisp. Remove from pan and set aside.

Add vegetables to the pan on saute on medium heat in drippings. Add olive oil as needed. Season with salt and pepper. Saute for a few minutes. Add garlic and ground beef and cook until no longer pink. Add tomato paste and Worcestershire sauce. Cook for two minutes. Add broth and wine. Bring to a boil and then reduce heat to low and cook, simmering gently for about an hour until liquid starts to reduce. Add cream and simmer another 30 minutes until sauce gets thick.

Serve hot over your favorite pasta.

Related Articles:

Pasta Salad with Punch

Is Pasta Really Healthy?

Hot and Spicy Singapore Rice Noodles with Shrimp

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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