Add some pasta to a frittata for a different take on this classic dish. The green sauce utilizes parsley and basil for a pop of color.
1 pound Barilla Farfalle
12 tablespoons extra-virgin olive oil
6 cups diced onion
21 ounces diced zucchini
1 1/2 pounds diced fresh button mushrooms
as needed salt
as needed black pepper
1 1/2 cups milk
6 ounces grated parmesan cheese
12 tablespoons olive oil
3 cloves peeled garlic
3/4 cup chopped fresh parsley
18 leaves fresh basil
- Cook the Barilla pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with 3 Tbsp. of the olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- For each 8 servings, heat a 12-inch skillet with 3 Tbsp. oil and saute 2 cups onion until translucent. Add 7 ounces zucchini and 8 ounces mushrooms and saute for 2 minutes. Season with salt and pepper. Add 2 2/3 cups pasta and saute for 1 minute.
- In a bowl, whisk together 8 eggs, 1/2 cup milk, 1/2 cup cheese, and season with salt and pepper. Pour over the pasta mixture and cook for 2 minutes.
- Put the pan in a 400-degree oven and bake until the eggs are cooked through and slightly browned. Flip the frittata onto a cutting board. Cut it into 8 wedges.
- In a blender, combine the oil and garlic for the salsa. Add the parsley, basil, and season with salt and pepper. Puree until smooth. Serve 1 piece of frittata with a drizzle of salsa verde.