In the Kitchen: Pasta Frittata – WPRI.com

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This morning as part of the What’s In Your Fridge – No Food Waste Contest, sponsored by Gil’s Appliances, Ends & Stems and Proclamation Goods Co., we welcome Chef Alison Mountford from Ends & Stems.
Today she is showing us how we can make use out of our leftover pasta and random cheeses by making a pasta frittata.
**Pre-heat oven to 450 degrees**
PASTA
If starting from scratch, bring a large pot of water to a boil, add salt and cook pasta until al dente. Drain in a colander and immediately rinse with cold water, drain again and toss with a Tablespoon of olive oil. Set aside.
BROCCOLI
Heat remaining olive oil in a large oven proof sauté pan (cast iron is great, but not necessary) over medium-high heat. Chop the broccoli rabe, leaves and flowers. Add the broccoli rabe to the pan and cook, tossing with tongs, until just wilted, about 2 – 3 minutes. Mince and add the garlic, cook for 1 minute. Turn off the heat but leave the pan as is on the stove.
EGGS
Lightly beat eggs in a large bowl. Add ricotta and whisk until mostly smooth.
Add cooked pasta, broccoli rabe and garlic. Add black pepper to taste, 1 cup shredded smoked cheese, ½ cup Parmesan, crushed red pepper flakes and ½ teaspoon salt, mix well.
PAN
Transfer the pasta and egg mixture to the pan you cooked the broccoli in. Press it all in place and shake it a bit so the egg drips down. Top with remaining cheeses.
BAKE
Bake 25 – 35 minutes or until heated through and spaghetti is starting to brown in places. Slice and serve hot or warm.
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