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4
servingsEasy
40 min
By Mark Bittman
Published 2005
It’s no secret that people eat leftover pasta, but this is a time-honored way to turn it into something else. It’s so good that you might find yourself cooking extra pasta just so you have an excuse to make this.
As with any other frittata, you can add what you like here. It might be a bit of pancetta or bacon, but it can also be a bit of cooked vegetable or something as simple as minced scallion or parsley.
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