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Article: Leftover pasta stars in frittata; SHOPPING LIST Condiments, Oils and Vinegars3 tablespoons olive oilVegetable oil cooking spray Dairy8 ounces egg substitute or 4 eggs6 ounces fresh smoked mozzarella cheese1/3 cup light sour cream Meat 1 pound pork tenderloin Pasta, Rice and Beans1 box (1 pound) linguine Produce1 pint cherry tomatoes1 pound arugula 1 head broccoli4 cloves garlic2 tablespoons fresh flat parsley Spices1 tablespoon ground paprika1/4 teaspoon red pepper flakes Spirits2 ounces white wine
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- September 19, 1999
- Author:
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Copyright informationCopyright 1999 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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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ease has been replaced by fall's frenzy -- with carpools to school,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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