I know it can’t just be me that can never make a single serving of pasta. These three leftover pasta recipes will come in handy when you make too much!
Cooking starches ahead of time reduces glucose spike
Did you know if you cook starches ahead of time, such as pasta, potatoes and rice, even if you reheat them, they can reduce the glucose spike by up to 40%?! You can read an article here to check it out. I routinely cook pasta, rice and potatoes on the weekend to use throughout the week. It’s a great time saver too!
Eggplant Spread Shrimp Pasta
A great way to use up leftover pasta and pantry staples! Ready in 10 minutes!
Ingredients
- 1 cup cooked pasta
- 3 tablespoons Trader Joe's eggplant garlic spread
- 1 tablespoon beef broth
- 3 ounces shrimp, chopped into small pieces
- 1 tablespoon shaved parmesan
- 1 tablespoon fresh basil
Instructions
- Heat a skillet over medium high heat with avocado oil spread.
- Add shrimp and cook for 2 minutes.
- Add garlic spread and beef broth and cook 5 minutes over low heat.
- Mix until combined, and top with shaved parmesan and fresh basil.
- Season with additional salt and pepper to taste.
Notes
For so few ingredients, this is packed with flavor. If you want a bit more spice, feel free to add a bit of crushed red pepper. As of the date of this publication, this is 8 WW points. Click here for the WW tracker.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 333Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 185mgSodium: 976mgCarbohydrates: 42gFiber: 3gSugar: 1gProtein: 29g
Leftover Pasta Frittata
A great way to use up leftover pasta - make a frittata! Feel free to add baby spinach or other veggies hanging out in your fridge.
Ingredients
- 1 cup leftover pasta
- 2 large eggs
- 1/4 cup cottage cheese
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1 tablespoon shaved parmesan
- salt and pepper to taste
- optional: top with microgreens
Instructions
- Heat skillet over medium low heat. Spray with avocado spray.
- In a large bowl, mix everything but the microgreens together.
- Place in the skillet, and cook for 9 minutes per side over medium low heat.
- Garnish with microgreens.
Notes
As of the date of this post, this is 7 WW points. Click here for the WW tracker.
Easy Miso Soup with Tofu
This 10 minute miso soup with tofu is so easy and delicious! By microwaving the carrots, this soup is literally ready in 10 minutes.
Ingredients
- 3 cups water
- 2 teaspoons chicken bouillon (I used Knorr brand)
- 1 teaspoon sesame oil
- 1 teaspoon chili oil
- 1/2 to 1 tablespoon white miso paste (or more to taste but 1 tablespoon is plenty)
- 1 cup carrots
- 6 ounces firm tofu, diced
- 1 package Thai Kitchen Lemongrass and Chili noodles (without the oil packet) (or 1 cup leftover pasta)
Instructions
- Peel and cut the carrots into smaller pieces. Add 1/4 cup of water, top with a plate and microwave for 3 minutes. Set aside, let cool slightly and cut into bite sized pieces. Alternatively, you can shred the carrots and add them to the water and chicken bouillion.
- In a stock pot, add the water, chicken bouillon, miso paste, sesame oil, 1/2 teaspoon chili oil, and bring to a boil.
- Add the package of Thai Kitchen noodles (or 1 cup leftover pasta), with the seasoning packet (discard or save the oil package for another use) and cook for 1 minute, stirring. Remove from heat.
- Add the cooked carrots, and tofu. Drizzle with additional 1/2 teaspoon chili oil and optional dried parsley.
Notes
This easy miso soup with tofu is packed with tons of flavor, and side note - a lot of sodium - like 1400 mg+ for the bowl, so please be careful if you are on a restricted sodium diet.
This soup is 7 WW points as of the date of publication. Click here for the WW tracker.
