Sauté diced vegetables in oil; onions, garlic, zucchini, carrots, celery, etamame, yellow squash, snow peas, asparagus, whatever.

Serve with noodles…either cold with a vinaigrette or hot with sesame oil, soy, whatever.

Spagetti sauce and Shrimp. The Shrimp really adds to it!

You can make Frittata de Spagehtti, it’s like an Italian omlette and a delicious way to use left over noodles.

1 teaspoon olive oil
4 slices prosciutto or 4 slices ham, diced about ¼ lb
6 large eggs
3 tablespoons parmigiano-reggiano cheese
salt and pepper
¼ cup basil or ¼ cup parsley, chopped
2 cups cooked spaghetti
1½ cups mozzarella cheese or 1½ cups other cheese, cubed (about 6 oz)
¼ cup olive oil
4 tablespoons butter

Directions:
1. In a frying pan, saute the prosciutto or ham in the olive oil until crispy; Drain on brown paper or paper towels.
2. In a large bowl, beat the eggs; Add the Parmigiano-Reggiano, salt and pepper, and basil or parsley; Add the spaghetti and mix well, then stir in the mozzarella cheese and proscuitto.
3. In a 9-inch frying pan, heat 2T of the butter and 2T of the olive oil; Add the spaghetti mixture and smooth the top with a spatula; Cook over medium-low heat until the frittata is browned on the bottom and set.
4. Invert a plate larger than the frying pan over the pan and turn out the frittata; Heat the remaining butter and olive oil in the pan, and return the frittata to the pan to brown the other side.
5. Shake the pan occasionally to keep the frittata from sticking.
6. Rather than turning the frittata, place the pan under the broiler for 5— 8 minutes.
7. Invert a serving plate over the frying pan and carefully turn out the frittata; Serve at room temperature, cut in wedges.
8. NOTE: This is even better the day after it is made.

buona appetito!

Peanut butter mixed with Soyaki and some toasted sesame oil… mixed together. Add green onions & noodles. Top with shredded carrots, more onion and some plain peanuts (which you can avoid if you use crunchy peanut butter). It’s pretty effen incredible. Also, you can add some soy sauce if you’d like.

Oh, I love to fry up some olive oil with garlic on the side and then add a little bit of spagetti sauce and spread it on the noodles while lightly frying it. Just put enough to coat it lightly where it will look dry. You can sprinkle some extra garlic if you want and some black pepper. Then sprinkle on some some parmesan cheese or romano cheese, or shredded chedder cheese. Serve with salmon on the side.

Well you already have the olive oil, add some veggies and some spices and heat!

A little chicken curry on top of that and you’re good to go. Steamed broccoli as a side dish, or saute it a bit in the noodles.

My answer to almost ANY leftovers: Cut them up and put them in soup. This includes pasta, meat,poultry, fish, vegetables, salad, nuts, any rice or potato dish. If you have time, begin by sauteing onions, carrots and celery. Add 1 bouillon cube per cup of water and any leftovers. Add seasonings to your taste . . . a little Worcestershire sauce, garlic, vinegar, curry powder, or herbs. There’s a name for this: it’s one-of-a-kind soup. You’ll never make it with the exact same ingredients again.