Savoury Spaghetti Pancake with Ricotta Tomatoes & Balsamic Reduction Recipe

This tasty spaghetti pancake is a great way to use up leftovers. So good, you’ll make extra spaghetti just so you can make it!

Directions:

  1. Toss together spaghetti, eggs, green onions, garlic, Parmesan, oregano, salt and pepper.
  2. Heat oil in 10-inch nonstick skillet set over medium-heat; cook spaghetti mixture, without stirring, for about 5 minutes or until bottom of pancake is golden brown and crisp. Flip over; cook for 5 minutes.
  3. Transfer to cutting board. Cut into 4 wedges; top each wedge with dollop of ricotta, cherry tomatoes, basil, and drizzle of balsamic glaze.

Tips:

  • You can find balsamic glaze in the same aisle as balsamic vinegar in the supermarket.
  • To make your own balsamic glaze or reduction: In small saucepan, bring 1/4 cup balsamic vinegar and 2 tsp. honey to boil. Cook for a few minutes until thick and syrupy.

Makes 4 servings. Per serving: 280 calories, 13 g fat, 4 g saturated fat, 108 mg cholesterol, 364 mg sodium, 29 g carbohydrate, 2 g fiber, 6 g sugars, 12 g protein

A Pasta Fits original recipe.

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