Pasta Pancake Recipe

"If you want a really special way to use a fairly small amount of leftover spaghetti sauce, make another meal of it & combine it w/some veggies your kids will happily eat -- Then this adult & kid-pleaser recipe is a standout choice & is sure to convince your family that you're a creative genius! Recipe source is the National Pasta Association (although I amended the recipe slightly). Enjoy!"

Original is 4 servings

Metric US

I've Tried It

Ingredients

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8 ounces dry thin spaghetti (or angel hair pasta)
3 large eggs
1/3 cup 1% milk (low-fat)
4 tablespoons grated parmesan cheese

1/2 cup peas (frozen thawed & drained - Do not use canned)
1/2 cup corn kernels (canned or frozen, drained)
2 tablespoons oil (vegetable oil)

Nutritional

Serving Size: 1 (171.8 g)
Calories 398.5
Total Fat - 13.8 g
Saturated Fat - 3.6 g
Cholesterol - 162.4 mg
Sodium - 137.6 mg
Total Carbohydrate - 51.5 g
Dietary Fiber - 3.3 g
Sugars - 4.5 g
Protein - 16.9 g
Calcium - 128.1 mg
Iron - 3.1 mg
Vitamin C - 8.7 mg
Thiamin - 0.6 mg

Step by Step Method

Step 1

Prepare pasta per package directions & drain (I suggest breaking it as you put into the water or cut coarsely w/a knife after fully cooked).

Step 2

Preheat oven to 300F.

Step 3

Warm leftover spaghetti sauce in small pan over low heat.

Step 4

Beat eggs, milk & Parmesan cheese in a large mixing bowl. Add pasta, peas & corn. Toss until well-blended.

Step 5

Put 1/2 tbsp of the oil in a small non-stick skillet over med-heat. Toss pasta mixture again & place 1/4 of the pasta mix into the skillet.

Step 6

Flatten to an even layer. Cook about 1 min & then slide spatula around edges to be sure pancake doesn't stick. Continue cooking for about 3 min or until the underside is brown, shaking the pan 1-2 times to prevent sticking. Carefully turn the pancake & cook about 3 min on the 2nd side.