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Pasta, Thyme and Parmesan Frittata

4 Servings

45 minutes

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Italians are known to use leftover pasta as a filling for frittatas. In this recipe, we use spaghetti or bucatini (a tubular pasta similar to spaghetti) for a frittata enriched with cheese and seasoned with parsley and thyme. For the best flavor and texture, we used two kinds of cheese: Parmesan for its salty-sweet nuttiness and sharp or extra-sharp white cheddar for its creaminess. Gruyère is a good alternative to cheddar.

4

Servings

Tip

Don’t forget to rinse the pasta after draining. Rinsing halts the cooking so the pasta won't continue to soften as it waits to go into the skillet. And don't use a conventional skillet. A nonstick coating allows the frittata to slide out of the pan. Make sure the skillet is oven-safe, as the frittata finishes cooking in a 350°F oven.

45 minutes

Ingredients

  • 4

    ounces spaghetti or bucatini, broken in half

  • Kosher salt and ground black pepper

Directions

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Reviews
Rachael R.
December 12, 2022
Mmmm, spaghetti pie
The only thing I changed was using frozen (from my garden) leeks and parsley. Otherwise I stayed with the recipe as written. Another winner!