Torta di PastaSubmitted by vivi85
Makes 6 servings
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Perfect for leftover spaghetti and you can find all the ingredients in your fridge or pantry. Substitute fontina for either gruyere, gouda, or feta.
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Ingredients
| 8 |
ounces whole wheat spaghetti |
| 1/2 |
cup sun-dried tomatoes, packed in oil (drained and chopped) |
| 4 |
large eggs |
| 1 1/2 |
teaspoons salt |
| 1/2 |
teaspoon freshly ground black pepper |
| 3/4 |
cup grated Parmesan cheese |
| 3/4 |
cup grated fontina |
| 1 |
tablespoon unsalted butter |
| 1 |
tablespoon olive oil |
Directions
- Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
- In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
- Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
- Invert the torta onto a platter. Cut into wedges and serve at room temperature.
Categories
Appetizers
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Serving Size 112.6g |
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Amount Per Serving |
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Total Carbohydrates 13.2g 4%
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| Vitamin A 10% |
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Vitamin C 15% |
| Calcium 24% |
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Iron 8% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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