On Friday night, my birthday girl asked for spaghetti and meatballs for dinner. We had lots of leftovers! On Saturday, I made a meatball pizza to use up the meatballs and sauce - it was great! But I still had a bowl full of spaghetti noodles in the fridge, and nobody really wanted to have regular ol' spaghetti again. Since leftover noodles are fairly common, I thought I would share a couple of recipes to use them up!
Shrimp Pasta (this is what we had tonight)
2 T. butter/margarine
1/2 lb. shrimp, peeled and deveined
Minced garlic to taste
1/2 c. milk
1/2 c. parmesan cheese
1/2 c. sour cream or yogurt
About a half-pound of cooked spaghetti or other pasta
Optional: To add some color, you can add spinach leaves, mushrooms, or something similar that you like (and have leftover....)
Melt butter in saucepan. Saute garlic and shrimp until the shrimp "pink up." (Also, saute the spinach leaves or mushrooms in this step.)
Stir in the milk, parmesan, and sour cream/yogurt until blended. Add pasta and toss gently to coat. Cook until heated through and sauce has attached to pasta and thickened.
The kids LOVE this dish!
Another use that my DH and I really enjoy, but that isn't quite as popular with the kids is this one:
About 3/4 lb. cooked spaghetti/pasta
1 lb. frozen broccoli florets
3 T. red wine vinegar
3 T. olive oil
1 t. minced garlic
Salt and pepper to taste
1 can (28 oz.) diced tomatoes, drained
2 cans solid white tuna in water, drained and flaked
Cook broccoli according to package directions and set aside to cool.
In a large bowl, whisk together oil, vinegar, garlic, salt and pepper until well blended. Stir in tomatoes and tuna. Add noodles and broccoli and toss to coat.
Serve at room temperature or chilled, whichever you prefer. You can also make this with leftover chicken if you have it. It's an interesting twist on pasta salad. Another option is to omit the garlic and salt and pepper and stir in some bread dip seasoning if you have it. And that oil/vinegar/seasoning mixture?? It makes an AWESOME dip for bread, too!