So here’s an interesting observation.
Winter = cold = fill your belly up with pasta.
Am I the only one that carb-overloads during dark and cold months? Seriously. It’s easy, warm, and there’s always, always leftovers of a bit of plain ole’ boiled pasta to sit in your fridge. They seem like such sad little things, really, that have nowhere to go and nothing to dress up for.
Usually that leftover Tupperware of penne pasta gets tossed out after a week or so…because, seriously. What can you actually do with it? But no longer.
I introduce to you…the weird-sounding but good-tasting Penne Frittata with Ricotta and Basil!
I spotted this originally on Cup of Jo when she had a brunch with the folks over at Sunday Suppers… who in turn borrowed the recipe from a one Ms. Martha Stewart. Quite the route this frittata took to get to me, but it has, indeed, arrived.
I’m a big bruncher. I think I’ve mentioned this before…like here, and here, and here. I’m also a huge fan of frittatas, and am always looking for new ways to approach this favorite of mine. And while pasta in a baked egg dish might sound weird, it doesn’t actually taste weird. Instead, it tastes like cheese and basil and is quite a stunning little dish in its rustic simplicity.
With some crusty bread and salad, this is your new lunch. Or dinner. With some coffee and fresh fruit, it's your new breakfast. The versatility of frittatas is pretty endless, and I’m excited to put to good use those little pasta leftovers that no one seems to want.
So this weekend, when you’re schemin’ for something good for a Saturday late-morning breakfast, and have nothing but some cheese, basil, eggs and a few sad pasta noodles, throw this little doozy together and call it a day. Which is what Martha did, and things seem to be working out pretty well for her.