Leftover Spaghetti with Eggs, Onions & Peppers
As much as my crew loves spaghetti, I always have left over noodles. Here is a super delicious dish to use those leftover spaghetti noodles. This is a great on the table in less than twenty minutes meals that are a big help on busy nights.
My crew likes this for breakfast, lunch or dinner. It is very simple to make but it packs a wonderful flavor. Spice it up with hot sauce or pepper flakes, depending on your preference.
• 4 oz. spaghetti or 12 oz. cooked leftover spaghetti or other pasta
• 3 Tbsp. extra virgin olive oil
• 2 cups/8 oz. finely chopped onion
• 2 cups/8 oz. finely chopped red pepper
• 8 eggs, well-beaten
• 1 Tbsp. sriracha or other hot sauce, or to taste
• ¼ cup/¼ oz. chopped parsley
• Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Drain and reserve. If using leftover, just have it ready.
• Heat a large non-stick sauté pan over medium heat. Add the oil and sauté the onions and peppers until softened and starting to brown (about 3 minutes). Stir in the eggs and sriracha and continue to move everything in the pan using a wooden spoon or rubber spatula to scramble the eggs.
• When eggs are mostly cooked but still look a little wet, stir in the spaghetti (about 3 minutes). Continue to cook until the eggs are fully cooked and the spaghetti is warmed through (about 2 minutes more).
• Divide between 4 bowls and sprinkle with parsley.
Recipe and photo credit: National Pasta Association for Pasta Fits
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