Article: Leftover pasta stars in frittata; SHOPPING LIST Condiments, Oils and Vinegars 3 tablespoons olive oil Vegetable oil cooking spray Dairy 8 ounces egg substitute or 4 eggs 6 ounces fresh smoked mozzarella cheese 1/3 cup light sour cream Meat 1 pound pork tenderloin Pasta, Rice and Beans 1 box (1 pound) linguine Produce 1 pint cherry tomatoes 1 pound arugula 1 head broccoli 4 cloves garlic 2 tablespoons fresh flat parsley Spices 1 tablespoon ground paprika 1/4 teaspoon red pepper flakes Spirits 2 ounces white wine

Leftovers are a cook's best friend, particularly now that summer's ease has been replaced by fall's frenzy -- with carpools to school, soccer practice, PTA meetings and business as usual.

While we typically associate leftovers with roast dinners, the Italians have a delicious, and beautiful, way to use leftover pasta; they make a pasta frittata. Yesterday's pasta, often already coated with sauce, is tossed with eggs, cheese, vegetables and herbs, then cooked to make a golden pasta "cake." For the time-short cook, this is a double bonus, as both meals -- the original pasta dish and the frittata -- can be quick to prepare.

Pasta frittatas are delicious served either hot or at room temperature, ...

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