You have that half portion of leftover pasta that you have no idea how to recycle?? It's not enough for another meal and you could just slurp it up cold from the fridge, but why not recycle it into a whole new meal?
Just look at my mini pasta frittata -- who would ever know it was put together using leftovers? So much in your fridge is worthy of some leftover love -- Almost any meat or vegetable can be slid into an omelet; vegetables like peas or potatoes can be mashed and fried into a "pancake;' and almost anything can be mixed with eggs for a frittata -- including pasta. Serve with a salad for a quick, easy meal reusing those leftovers.
Mini Pasta Frittata
1 cup leftover pasta with sauce
1 scallion, chopped
¼ cup Parmesan cheese (or any other cheese you have on hand)
Preheat oven to 425 degrees. Grease two 6-ounce ramekins (or muffin tins) with oil or Pam spray. In bowl, whisk eggs. Add pasta, cheese and scallions. Mix. Fill mixture into ramekins, not quite to the top. They will rise in the oven so don’t overfill. Bake 10 to 15 minutes until eggs are set. Let cool for a couple minutes before removing from ramekins (they should slide right out!)