Leftover Spaghetti: Yes!

By on August 27, 2017

Wondering what to do with all that leftover spaghetti? Whip up our delicious spaghetti with eggs, onions and peppers! Sriracha gives it a touch of spice, for leftovers to get excited about.

4 oz. spaghetti or 12 oz. cooked leftover spaghetti or other pasta
3 Tbsp. extra virgin olive oil
2 cups/8 oz. finely chopped onion
2 cups/8 oz. finely chopped red pepper
8 eggs, well-beaten
1 Tbsp. sriracha or other hot sauce, or to taste
¼ cup/¼ oz. chopped parsley


Bring a large pot of salted water to a boil.

Cook the spaghetti according to package directions. Drain and reserve. If using leftover, just have it ready.

Heat a large non-stick sauté pan over medium heat. Add the oil and sauté the onions and peppers until softened and starting to brown (about 3 minutes). S

Stir in the eggs and sriracha and continue to move everything in the pan using a wooden spoon or rubber spatula to scramble the eggs.

When eggs are mostly cooked but still look a little wet, stir in the spaghetti (about 3 minutes). Continue to cook until the eggs are fully cooked and the spaghetti is warmed through (about 2 minutes more).

Divide among 4 bowls and sprinkle with parsley.

An exclusive PastaFits.org recipe.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”