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Every Valentine’s Day, my amazing husband makes us a heart shaped meal as a tradition. This week, I wanted to make him a meal for him to prepare for HIS big reveal this year. I mean, this is going on 8 years as a tradition!
I stopped at Target to pick up some Barilla® Veggie Spaghetti.
You guys know me, I always make room for efficiency. This meal was going to be a two for one with the Barilla® products I picked up.
The first night, I made the typical easy Barilla® Tomato Sauce with Barilla® Veggie Spaghetti to get us through a night of extracurricular activities after work and school. With the leftover Barilla® Veggie Spaghetti, I made the hubs a heart shaped frittata as a subtle reminder of his responsibilities of keeping the heart-shaped Valentine’s Day meal a tradition. So this meal was for him. We’ve got high expectation for his!
This recipe is for you if you don’t like a lot of egg in your frittata! I know, I know. Frittata basically means egg, but I can’t eggsplain why some of us don’t like a lot of egg (you see what I did there?).
Recipe for Leftover Pasta Frittata
If you don’t have leftover pasta, boil your Barilla pasta for 8 minutes.
While it is boiling, crack open an egg.
Mix it with minced garlic and parsley.
Add to it parmesean cheese, lemon zest and lemon juice.
You will have something pretty like this once it is mixed up.
Next, melt the butter and olive oil. Once melted, add in the heavy cream and simmer for 3-5 minutes. Pour it into a pan.
Put it in a preheated oven at 425 degrees F for 20 minutes.
Serve it warm or cool.