CRISPY SPAGHETTI PANCAKE
Need to use up leftover spaghetti? This spaghetti pancake recipe liberates pasta from the context of seated dining and turns it into a fun finger food for cocktail parties, picnics, or even an after school snack for kids.
Provided by thenewbaguette.com
Categories Snack
Time 30m
Number Of Ingredients 8
Steps:
- In a large bowl, combine the eggs, scallions, nutritional yeast, salt, and pepper and whisk until smooth. Add the spaghetti and toss to coat evenly.
- Heat a small skillet over medium heat and add enough oil to evenly coat the bottom. Add half of the spaghetti mixture, press with a spatula to flatten it, and cook until the pancake is golden brown, crispy all over, and slides out of the skillet easily, about 6 minutes. Invert the pancake on a plate, add a bit more oil to the skillet, and slide the pancake back in to cook the other side, about 5 to 6 minutes more. Transfer the pancake to a cutting board and cook the second pancake.
- To serve, slice the pancakes into 6 slices each and garnish with extra scallions, if desired. Serve immediately with the marinara.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 180 calories, Fiber 2.7 g, Protein 7.6 g
PIZZA DI SPAGHETTI
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 22
Steps:
- In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.
- In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.
- In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
- In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
- Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
SPAGHETTI PANCAKE
This is a great way to use up leftover spaghetti, especially when there's enough leftovers for one and a half people, but four or five people to feed. Dehydrated minced onion can be substituted for fresh, and you can use grated Parmesan cheese (canned/bottled or fresh) if desired. Cooking time will actually vary according to how high a heat you use. I'm not sure where I found the original recipe, but I suspect it's in my favorite cookbook again - The Creative Cooking Course, edited by Charlotte Turgeon.
Provided by Sandaidh
Categories One Dish Meal
Time 15m
Yield 1 pancake
Number Of Ingredients 8
Steps:
- In a medium size mixing bowl, beat together eggs, onion, oregano, salt and pepper.
- Add spaghetti and toss well.
- In a large skillet, melt 2 TBSP butter or margarine over medium heat and heat until foam goes away.
- Add spaghetti mix, and sprinkle with cheese if desired.
- Cook until the bottom is lightly browned.
- Turn out onto a large plate.
- Melt remaining butter or margarine.
- Put spaghetti back into pan, uncooked side down.
- Cook until lightly browned.
- Turn out onto large plate or platter, cut into slices and serve.
SPAGHETTI PANCAKE
This is my favorite way to use up leftover spaghetti. In fact, I usually make extra just so I can make a pancake! It makes a quick and portable breakfast. My recipe is an adaptation from the one in The Good Food Book by Jane Brody. In the summertime, when I have lots of fresh herbs growing, I use tons of fresh basil in the pancake. Recipe makes 4 healthy servings.
Categories Side Items Brunch Brunch Side Items Breakfast Side Items Breakfast
Yield 4
Number Of Ingredients 6
Steps:
- Mix all ingredients but the butter together. Melt butter in a large non stick frying pan, and pour in. You can press flat with a spatula, but I usually put a piece of foil on top of the spaghetti, and then put another pan on top to press down. After about 5 minutes, or when pancake begins to brown, slide onto plate, put pan over top, and flip pancake to cook other side.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
PASTA PANCAKE
If you want a really special way to use a fairly small amt of leftover spaghetti sauce, make another meal of it & combine it w/some veggies too ... then this adult & kid pleaser dish is a standout choice & is sure to convince everyone you're a genius! Recipe Source: Nat'l Pasta Assn, altho I've amended it slightly.
Provided by twissis
Categories One Dish Meal
Time 40m
Yield 4 Pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pasta per pkg directions & drain (I suggest breaking it as you put into the water or cut coarsely w/a knife after fully cooked).
- Preheat oven to 300°F.
- Warm leftover spaghetti sauce in sml pan over low heat.
- Beat eggs, milk & Parmesan cheese in a lrg mixing bowl. Add pasta, peas & corn. Toss till well-blended.
- Put 1/2 tbsp of the oil in a sml non-stick skillet over med heat. Toss pasta mixture again & place 1/4 of the pasta mix into the skillet.
- Flatten to an even layer. Cook about 1 min & then slide spatula around edges to be sure pancake doesn't stick. Cont cooking for about 3 min or till the underside is brown, shaking the pan 1-2 times to prevent sticking. Carefully flip pancake & cook about 3 more minute
- Slide pancake onto a baking sheet & keep warm in the oven while you repeat the process for the remaining pancakes. Do not stack the pancakes.
- When all 4 pancakes are cooked, top ea w/your leftover spaghetti sauce & serve w/more Parmesan cheese as desired.
Nutrition Facts : Calories 395.1, Fat 13.8, SaturatedFat 3.3, Cholesterol 164, Sodium 166.1, Carbohydrate 47.6, Fiber 1.3, Sugar 3, Protein 20.3
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