This recipe comes from Giada DeLaurentiis. I saw her make this quick and easy dinner made from leftover buttered pasta. She used wagon wheel pasta for her daughter, but I used a small round pasta but ANY pasta will work fine in this! This dinner took almost no time and I did not have to turn my oven on. That is a huge bonus on a hot day! I should add it is also meatless, which I was happy about but we all agreed this would be great with any leftover ham you might have!
INGREDIENTS
3/4 cup grated Parmesan
1/4 milk (I used 1%)
Salt
Pepper
4 eggs at room temperature , beaten
2 cups Rotelle pasta, cooked or any pasta you have
1 cup frozen peas, thawed
1 cup spinach finely chopped
1/4 cup extra virgin olive oil
2 cups tomato basil pasta sauce to serve on the side.
DIRECTIONS
In a large bowl combine cheese, milk,salt, pepper and eggs. Stir in the cooked pasta, peas and spinach. In a ten inch nonstick skillet heat two tablespoons of the oil over medium heat. Add the egg mixture, using a flat spatula gently press the vegetables and pasta down to form an even layer. Cook until golden brown on the underside (mine took almost ten minutes). Place a plate that is slightly larger than the skillet over the pan, using an oven mitt invert the pan placing the “pizza” on the plate. Add the remaining two tablespoons of oil to the skillet and slide the “pizza” and cook for five more minutes until golden brown on the underside.
Warm the pasta sauce in microwave or stove top to serve along side the “pizza”. Transfer your “pizza” to a serving platter and cut into wedges and serve warm.
Enjoy,
