Pasta Toss Recipe
You can use chicken, turkey, ham, roast beef, fish fillets, or salmon as the meat in this versatile and delicious dish.
SERVES ► 4–6
- 1 tablespoon olive oil
- ½ onion, chopped
- ½ green bell pepper, chopped
- 1–2 cups leftover cooked chopped meat
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 (16-ounce) package spaghetti pasta
- 2 eggs, beaten
- ½ cup ricotta cheese
- ¼ cup milk
- ⅓ cup grated Parmesan cheese
Bring a large pot of water to a boil.
Meanwhile, in large saucepan heat olive oil over medium heat. Add onion and bell pepper; cook and stir until tender, about 5 minutes.
Add meat, sprinkle with salt and pepper, cover, and turn off heat.
Cook pasta as directed on package until al dente.
While pasta is cooking, combine eggs, ricotta cheese, milk, and Parmesan cheese in a small bowl and mix well.
When pasta is cooked, drain and immediately add to saucepan with meat.
Place pan over medium-high heat and add egg mixture. Using tongs, toss everything together for 4–5 minutes to cook egg mixture. Serve immediately.
Leftover Vegetables
When a recipe calls for cooking vegetables as a first step, if you have similar vegetables cooked and already on hand, use those instead. Just heat the cooked vegetables through on the first step; you don't want them to overcook. Be careful with seasoning. If the vegetables were seasoned the first time around, you don't want to overdo it.
