+
0 (0)

Mains, Vegetarian

Pesto Pasta Frittata

Pesto Pasta Frittata
Los Angeles Times

Leftover spaghetti sounds like dorm food, but you can dress it up easily by turning it into a frittata. All you need are some vegetables on the side and you've got dinner. The selection presented here is just a suggestion; ... Read more

Total time: 1 hour | Serves 4 to 8
  • 3 cups broccoli florets
  • 1 bunch asparagus, cut into 1-inch pieces
  • 2 cups quartered pattypan squash
  • 1 red bell pepper, seeded and cut into strips
  • 8 eggs
  • 1/2 cup Parmesan cheese
  • 1/4 cup prepared pesto
  • 4 cups cooked spaghetti
  • 2 tablespoons butter, divided
  • 3 tablespoons plus 1 teaspoon olive oil, divided
  • 4 portabello mushrooms, stemmed, gills removed
  • Salt, pepper
  • 4 cloves garlic, minced

Step 1Cook the broccoli and asparagus together in boiling water until tender, 5 to 7 minutes. Meanwhile, cook the pattypan squash in a separate saucepan of boiling water until tender, 5 to 7 minutes. Remove the squash from the pan using a slotted spoon and set it aside; add the bell pepper to the water and cook it until tender, 5 minutes. As soon as each vegetable is done, place it in a bowl of ice water to shock it, then drain it and set aside.

Step 2Beat the eggs in a large bowl for 1 minute. Add the cheese, pesto and cooked spaghetti and stir until thoroughly mixed.

Step 3Melt 1 tablespoon of the butter in a skillet over medium-low heat. Add the egg mixture. Let it cook without stirring. After 8 minutes, start checking the bottom of the frittata with a spatula; when it is lightly browned and the top is starting to set, place a large plate over the skillet and carefully flip the frittata onto the plate. (The eggs will run a little, but that's OK because you'll be turning the frittata back into the skillet.) Melt the remaining 1 tablespoon of butter in the skillet and quickly slide in the frittata from the plate. Cook until the frittata is firm and lightly browned, 8 to 10 more minutes. Gently cut into it on the side to make sure the center is done.

Step 4While the frittata cooks, heat 1 tablespoon of oil in a skillet over medium heat. Rub each mushroom with 1 teaspoon of oil and sprinkle it with salt and pepper. Fry the mushrooms until soft, turning halfway through, 10 to 12 minutes.

Step 5Remove the mushrooms, add 1 tablespoon of oil to the skillet and cook the garlic until aromatic, 2 to 3 minutes. Add the broccoli, asparagus, squash, bell pepper and salt and pepper to taste and cook until heated through, 4 to 5 minutes.

Step 6Turn the frittata onto a serving plate and cut into pieces. Slice the mushrooms and serve with frittata wedges and the vegetables.


HAVE YOU TRIED


Kitfo
Kitfo

Pan bagnat
Pan bagnat

Braised peppers with balsamic vinegar
Braised peppers with balsamic vinegar

Spinach and sweet miso tartlets
Spinach and sweet miso tartlets

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Massaman curry with chicken
The Terrace duck burger
Greek chicken
Souffle of goat cheese and walnuts