Savoury Spaghetti Pancake with Ricotta, Cherry Tomatoes and Balsamic Glaze
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!
Savoury Spaghetti Pancake with Ricotta, Cherry Tomatoes and Balsamic Glaze
Total Time 25 minutes
Servings 4 Servings
Calories 280 kcal
Ingredients
- 2 cups/8 oz. cooked spaghetti
- 2 eggs lightly beaten
- 2 green onions finely chopped
- 2 cloves garlic minced
- 2 tbsp./0.7 oz. grated Parmesan cheese
- 1/2 tsp. dried oregano
- 1/4 tsp. each salt and pepper
- 2 tbsp. olive oil
- 1/2 cup/4 oz. light ricotta cheese
- 1 cup/6 oz. halved cherry tomatoes
- 2 tbsp. thinly sliced fresh basil
- 1 tbsp. balsamic glaze or reduction
Instructions
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Toss together spaghetti, eggs, green onions, garlic, Parmesan, oregano, salt and pepper.
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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.
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Transfer to cutting board. Cut into 4 wedges; top each wedge with dollop of ricotta, cherry tomatoes, basil, and drizzle of balsamic glaze.
Recipe Notes
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.
A SharethePasta.org original recipe.
