 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Here's a great way to use up that extra cooked pasta. You can use sauced or plain, long or short pasta, as long as it is already cooked. Makes a great lunch dish, or a good side dish with your favorite meat for a quick summer dinner. Ingredients:
4 tablespoons butter |
3 cups cooked spaghetti (or other pasta) |
2 eggs (large) |
1/3 cup milk |
1/3 cup parmesan cheese (fresh is best, but packaged will do) or 1/3 cup romano cheese, shredded (fresh is best, but packaged will do) |
2 tablespoons fresh parsley (or mix the two) or 2 tablespoons chives, minced (or mix the two) |
fresh ground pepper (use a lot) |
Directions:
1. Melt the butter in a heavy nonstick skillet.
2. Have the pasta out at room temperature in a large bowl.
3. In a small bowl, beat together the eggs, milk, cheese, fresh parsley and/or chives, and a lot of freshly ground black pepper.
4. Pour egg mixture over pasta and toss it well.
5. When butter has heated past the point of foaming, add pasta and flatten into a big pancake.
6. Cook over medium heat until the bottom forms a golden brown crust.
7. Flip the pancake over and continue to cook until that side also forms a golden brown crust.
8. Slide pancake out onto a hot plate; cut in wedges; serve hot.
9. Pass additional grated cheese!
|
|