Pasta Frittata

This is not the best picture to prove this dish is really tasty but I always forget to take a picture until after I serve myself up!=). I chose to make this dish because I have sooo many tomatoes in my garden right now...I wasn't expecting it to be as yummy as it was. U could use the same techniquet to make this dish and really throw in anything u have in your fridge. I might try it next with mushrooms, onions and some cheddar cheese!

Ingredients

• 7 large eggs
• 3 ounces mozzarella cheese, cut into small pieces(about one cup)
• 1 cup cherry tomatoes (halved)
• 1/2 cup fresh basil leaves, chopped
• salt and pepper
• 2 tablespoons extra-virgin olive oil
• 1 cup leftover cooked pasta, preferably with sauce (this one the pasta was with pesto)

Directions

1. Preheat the oven to 350 degrees. In a large bowl, beat the eggs. Stir in the mozzarella, tomatoes, basil and parmesan, season with salt and pepper.
2. In a large ovenproof skillet, heat the olive oil over medium heat. Add the pasta and cook for 1 minute. Pour the egg mixture and cook until the edges begin to firm up. Using a wooden spoon, draw the cooked egg edges toward the center of the pan, letting the raw egg run to the perimeter of the pan. Continue until the frittatta is almost set but still slightly runny in the center, about 4 minutes. Transfer to the oven to finish cooking, about 10-15 minutes. Remove from the oven and let sit for 5 minutes.
3. Using a rubber spatula, loosen the edge of the frittata. Cut into wedges and serve hot or at room temperature.
   

Mac 'n' Goat Cheese

I absolutely love goat cheese, so when I found this recipe I knew it was a must try! I am happy to say it did not disappoint. I was not home when Brian tried it for dinner and was excited to get home from work to hear what he had to say about it. I knew it was good but was shocked to hear it was his new favorite pasta dish. I love dishes like this that are soo easy to make and quick but taste very fancy.

Ingredients

• 3/4 pound macaroni pasta
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, chopped
• 1 pint cherry tomatoes, halved
• One 9-ounce bag spinach
• salt and pepper
• 6 ounces goat cheese, broken into chunks (I bought herbed goat cheese and loved the way it tasted)
• 3/4 cup chopped walnuts, toasted
• Tip: add 1/2 teaspoon crushed red pepper when cooking the garlic if you like things with some heat.

Directions

1. In a large pot of boiling water, salted water, cook the pasta until al dente (has a bite to it). Drain, reserving 1/4 cup cooking water, and return pasta to the pot.
2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper. Stir into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top.