Leftover pasta shows up all the time in my kitchen — a few bites of penne vodka, extra shells from mac and cheese, or any other pasta that didn’t get finished. I never toss leftovers, especially not pasta. That’s why I love turning them into a simple pasta frittata: it’s fast, flexible and delicious.
Think of a classic frittata but replace the usual potatoes or other starches with yesterday’s pasta. Add whatever vegetables need using, finish with a handful of cheese, and you’ve got a complete meal in one pan. This is an ideal recipe for clearing out the fridge: it highlights whatever you have on hand and comes together in about 20 minutes.
If you’re ready to remake last night’s dinner into something fresh, gather up your leftover pasta, any vegetables and cheese, and follow this easy method for a satisfying, family-friendly main dish.
Leftover Pasta Frittata
Ingredients
- 8 large eggs
- 1 Tablespoon olive oil
- 1/2 cup diced onion
- 1 cup diced vegetables, such as tomatoes or peppers
- 2 cups spinach, roughly chopped
- 4 ounces leftover pasta (See Kelly’s Note)
- 1/2 cup shredded Cheddar cheese
Instructions
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In a large bowl, whisk the eggs with salt and pepper to taste. Set aside.
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Heat a large nonstick sauté pan over medium-low. Add the olive oil. When the oil is hot, sauté the onion until translucent. Add the diced vegetables and cook, stirring occasionally, until they begin to soften. Stir in the spinach and leftover pasta and cook for 1 to 2 minutes more to warm through.
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Pour the beaten eggs evenly over the pasta and vegetables. Increase the heat to medium-high and cook, gently lifting the set edges so uncooked egg runs underneath, until the eggs are almost set. Lower the heat, cover the pan and cook until the eggs are fully set.
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Turn off the heat, sprinkle the shredded cheese over the top, cover for 1 minute off the heat so the cheese melts, then loosen the edges with a spatula and slide the frittata onto a serving plate. Slice into wedges and serve warm.
Kelly’s Note:
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Any pasta shape works here — spaghetti, penne, ziti or shells — so use what you have.
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If you try this recipe, consider leaving a rating and comment to share how you made it your own.
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