When I take a bite of this Leftover Pasta Frittata, the warmth of the cheesy goodness and vibrant herbs takes me back to cozy family dinners. This versatile dish transforms leftover spaghetti into a delicious and hearty meal in just about 40 minutes, making it perfect for a quick weeknight dinner or a relaxed weekend brunch. It works wonderfully because it combines the rich flavors of garlic, parmesan, and fresh herbs with creamy eggs, creating a satisfying dish that everyone will love.
This recipe is ideal for busy home cooks looking to make the most of leftover pasta, whether it’s from last night’s dinner or a meal prep batch. It’s a great choice for brunch gatherings or a light dinner, and can easily be made ahead of time and enjoyed throughout the week.
Why You’ll Love This Recipe
- The frittata has a delightful golden crust that is crispy on the outside and fluffy on the inside.
- It’s a great way to utilize leftover spaghetti, minimizing food waste and saving time.
- Packed with flavor from fresh parsley and garlic, it’s both nourishing and satisfying.
- The blend of creamy textures and zest from lemon elevates this simple dish to something special.
What You’ll Need
Gather the following ingredients to create your Leftover Pasta Frittata:
For the Main Mixture
- 1 cup Barilla® Veggie Spaghetti, cooked
- 1 egg
- 2 cloves garlic, minced
- 1 cup chopped parsley
- 1/2 tablespoon oregano
- 1/2 tablespoon red pepper flakes
- 1/3 cup parmesan cheese, grated
- Zest of 1 lemon
- 1/2 lemon, freshly squeezed
For Cooking
- 2 tablespoons butter
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
Butter can be substituted with olive oil.
Substitutions & Swaps
- Use any leftover pasta for this dish.
- Swap parsley with spinach or kale.
- Low-fat cream can replace heavy cream.
- Substitute lemon zest with lime zest.
How to Make It
Create this delightful frittata in just a few simple steps.
Preheat oven
Preheat your oven to 425 degrees F to prepare for baking the frittata.
Boil pasta
Boil the spaghetti in salted water for about 8 minutes until al dente. Drain and set aside to cool.
Mix egg mixture
In a mixing bowl, combine the egg, minced garlic, chopped parsley, oregano, red pepper flakes, parmesan cheese, and freshly squeezed lemon juice. Stir until well combined.
Combine butter and cream
In a separate pot, melt the butter over medium heat and then add the heavy cream. Reduce the mixture for about 5 minutes, stirring occasionally.
Combine pasta and mixtures
In a large bowl, toss the drained pasta with the cream and butter mixture. Then, fold in the egg mixture until everything is well coated.
Bake frittata
Transfer the combined mixture to a greased oven-safe dish and bake for 20 minutes, or until the frittata is golden and set.
Serve
Once done, remove from the oven and let it cool slightly before slicing. Serve hot or cold.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, as cream-based dishes do not freeze well.
Reheat: Warm in the oven at 350°F for about 15 minutes.
Tips for Best Results
- Ensure the pasta is cooled before mixing to prevent curdling the egg.
- Use fresh herbs for the best flavor impact.
- Allow the frittata to rest a few minutes before slicing for cleaner cuts.
Serving Suggestions
- Pair with a light salad for a complete meal.
- Serve with crusty bread for a satisfying brunch spread.
- Enjoy alongside a glass of white wine for a relaxing evening.
