Wednesday, January 8, 2014

Italian Spaghetti Frittata

I always have leftover pasta.  My husband asks me why I cook the entire bag when it is only us.  I love pasta and it's hard just to make a small amount.  But not to worry because it never goes to waste when you can make a quick and easy weeknight spaghetti frittata!   This frittata can be on the table in 45 minutes from start to finish and that is mostly for baking!

http://farm6.staticflickr.com/5473/11846403865_659e98ecbc_b.jpg

You can use whatever ingredients you like to make yours!  I happen to like oven roasted tomatoes and briny olives and capers in mine.  Serve it with a side salad of arugula, and shaved fennel, tossed with a balsamic vinaigrette and a glass of red wine--a perfect ending to a long work day!  Now if it was only Friday!

Ingredients:

1/2 pound cooked whole wheat spaghetti, rinsed and drained
2 tbsp extra virgin olive oil
1 small red onion, sliced
1 red bell pepper, core removed, seeded and sliced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1/2 cup oven roasted tomatoes, julienned
1/2 cup California black olives, sliced
1 6 oz jar marinated artichoke hearts in olive oil 
3 tbsp capers
1/2 cup Daiya Harvarti Wedge Cheese, shredded
Kosher salt and freshly ground black pepper to taste
Basil chiffonade for garnish

Tofu Custard:

1 16 oz package of firm tofu (not silken or extra firm, just regular), drained
3/4-1 cup water
1-2 tbsp nutritional yeast
1 tsp turmeric powder
1 tsp black salt (found in Indian markets--not black in color, but pink)
Salt and pepper to taste (taste before adding because the black salt is salty)

Method:
  • Preheat oven to 350 degrees.
  • If you are using leftover pasta rinse to refresh it.  If making fresh, follow package directions, drain and place in a large bowl.
  • In a cast iron skillet, or non-stick skillet saute onions and bell peppers in olive oil until soft.
  • Add garlic and crushed red pepper flakes and salt and pepper to taste and cook a few minutes longer.
  • Add pepper/onion mixture to pasta, along with roasted tomatoes, olives, artichoke hearts, and capers and stir to combine.
  • In a food processor or blender, blend tofu custard until smooth.  You want it to be the consistency of thick creamy ranch dressing, but not mayonnaise.  You may need to add a little more or less water.  Taste and season with additional salt or turmeric if you want more color.
  • Pour tofu custard over pasta/veggies and mix to combine.  I did not use all of my custard--I had about 1 cup left over.
  • Spray pan with a little oil and pour spaghetti mixture into pan and smooth with a spatula.
  • Bake in the oven for 20-30 minutes until bubbly and set.  Five minutes before removing from the oven, sprinkle with shredded cheese and bake until melted.
  • Remove frittata from oven and let sit for about 5 minutes for custard to set.  Garnish with basil and enjoy!


 



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