- Skill Level: Beginner
- Serves: 6
- Start to Finish: 1 hour
- 1,516mg Sodium
- 33g Carbs
- 1.5g Fiber
- 36g Fat
- 31.5g Protein
Here's a creative way to use leftover linguine: Add it to a frittata mixture for a delicious brunch dish that will surprise and delight your guests. You can also keep these individual-sized servings in the fridge for a quick, kid-friendly snack at any time of day.
- 1/2 pound linguine
- Cooking spray
- 7 large eggs
- 1/2 cup skim milk
- 1/4 cup half and half cream
- 1/2 cup mascarpone cheese
- 6 ounces prosciutto, diced
- 1 cup (5 ounces) diced smoked mozzarella cheese
- 1/2 cup freshly grated Asiago cheese
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 cloves garlic, minced
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook, stirring occasionally, 8 to 10 minutes until tender but still firm to the bite. Drain in a colander and use kitchen shears to cut into smaller pieces.
2. Preheat oven to 375 degrees. Spray a 12-cup muffin tin with nonstick cooking spray. In a blender, combine eggs, milk, cream, and mascarpone. Blend until well combined. Transfer mixture to a large bowl and add cut pasta, prosciutto, mozzarella, Asiago, parsley, garlic, salt, pepper, and nutmeg. Stir until combined.
3. Fill each muffin cup with about 1/3 cup mixture; both pasta and liquid should fill cup almost to the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from tin.
Recipe provided by GiadaWeekly.com