Savory
Spaghetti in the pan
Good morning and have a nice week.
A big headache in the kitchen is the quantity that you make for the meal. You cook a small quantity, you need more. You cook more than needed, you have excess. Often, the quantity that I prepare, is not exactly as much as we will consume, usually is more . I make spaghetti with meat sauce ... I have meat leftovers ... I make new spaghetti for the next day and ... then I have spaghetti leftovers ... and this continues over and over again.
In order not to end up eating for days similar foods, depending on what I have as leftover, I try to use it in a different way the next day. If leftover is meat, I put it in sandwiches or put it in a pie filling. If leftover is spaghetti, I mix them with cheese and ham and create a quick gratin or put them in the pan for something easier.
So today I have a solution for spaghetti leftover . Of course if you like the idea you can make it from scratch any time. Spaghetti in the pan is a good chance to use what you need to eliminate from your refrigerator.
Enjoy
Ingredients :
- cooked spaghetti
- 2 egg whites
- 15 ml milk
- 1 tbsp parsley finely chopped
- 3 tbsp grated parmesan
- salt and pepper
- 1 tsp lemon zest
- 60 gr grated mozzarella
- 2 tbsp olive oil
Preparation :
- In a bowl mix egg whites, milk, parsley, parmesan and lemon zest.
- Add cooked spaghetti and salt & pepper.
- Toss well so that spaghetti are coated by the mixture and set aside.
- In a pan heat olive oil.
- Put half of the pasta in the pan in a layer and spread to cover the bottom of the pan.
- Add a layer of mozzarella.
- Cover with the rest of the pasta.
- Cook for 8 minutes each side.