Even the most seasoned home cooks can find it hard to make the right amount of pasta and end up with leftovers that end up in the bin. This super easy recipe is a delicious lunch or dinner to use up your leftover pasta and other odd bits of cheese or veg you have in the fridge.
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Amount Per Serving
Calories from Fat 759
% Daily Value *
Total Fat 86g
Saturated Fat 51g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 27g
Total Carbohydrates 58g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 250g cooked spaghetti, or other pasta
- 4 teaspoons extra-virgin olive oil
- 1 large onion, finely chopped
- 4 large eggs
- 120ml milk
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tomato, diced - Get the Kids to Help!
- 1 courgette grated - Get the Kids to Help!
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 table spoons freshly grated cheese - Get the Kids to Help!
- Preheat your oven to 180C.
- Heat oil in a large nonstick pan over medium heat. Add onions and cook, stirring occasionally, until golden, for 10 to 12 minutes.
- Add the courgette, tomato, parsley, basil and salt and pepper. Stir, cook for 2 minute then add the cooked pasta and stir again and pour the mixture into a greased oven-proof dish.
- In a separate bowl, whisk together eggs, egg whites and milk then pour this over the pasta mixture and top with the parmesan. Get the Kids to Help!
- Bake for 15-20 minutes until the eggs have set and the top is golden.
- Serve warm with a crunchy green salad.
- This basic recipe can be adapted and updated depending on what you have in the fridge. For a more meaty dish, try adding some diced cooked ham or bacon.
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