Add leftover pasta to your frittata to stretch your dollar and fill your belly with a tasty treat.
Let’s face it. There are some nights when all you want for dinner is something fast, thrifty and delicious. If a recipe can help me use up leftovers, too, that’s a bonus.
Never ask what’s for dinner again. Get one quick recipe in your inbox Monday through Thursday to inspire delicious meals. I made this recipe several times. First, I followed Guarnaccia’s formula with cavatappi, pancetta cubes and parmesan. Then, I scavenged one night and tried it with a small portion of leftover cooked elbow pasta, a few thick slices of bacon pulled from the freezer, and a couple of seen-better-days broccoli stalks that I chopped up. For the cheese, I used grated cheddar.
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