Is it just us, but are we the only ones who no matter what we do, we can never seem to cook the right amount of pasta? It’s not the short noodles (go ahead, have your laugh) that are the problem- you know, the penne, rigatoni, farfalle- they’re easy because all you have to do is measure the amount you want. But stuff like spaghetti, fettuccine, vermicelli- they don’t make measuring cups for those!
Inevitably we always end up cooking more than we need, and are left with an awkward amount left over that’s not quite enough for a serving- so what are we to do? Save it, cook more and have pasta again the next night? While that seems logical, what would most likely end up happening is we’d end up cooking too much again, and then we’d just have to eat pasta every night for the rest of our lives! Ok, that may be a little melodramatic, but you get the idea.
But necessity is the mother invention, and we have come up with a solution to our pasta dilemma!
You know those crispy noodles that you always get when you get a salad at Wendy’s? Well these are kind of like them, only healthier!
And, if you don’t count salt and pepper (because they don’t really count, do they?) than these only have two ingredients! Gotta love that, right?
So what do you do with this bowl of crispy, crunchy noodles? Well, as we mentioned already, they make fantastic salad-toppers!
But that’s not all they’re good for! In fact, you might just find yourself reaching for these when you’ve got the munchies- they’re surprisingly addictive! And they keep well, too- we’ve had ours in the pantry for about a week and-a-half now and they’re just as crispy as if they were fresh out of the oven!
Hey, you never know- you might end up liking these so much that you cook extra pasta on purpose! 😉
Prep: 5 min
Cook: 10-20 min
Leftover [whole wheat] pasta noodles (however much you have)
Olive Oil- 1 tsp for every 1/2 cup of noodles
Salt- 1/8 tsp for every 1/2 cup of noodles
pepper- to taste
Pre-heat the oven to 350F.
Toss the cooked and chilled pasta noodles in olive oil, salt and pepper. Spread out on a baking sheet lined with parchment paper. Bake for 10 minutes or until crispy (some of them may be quite dark). If they are not crispy enough, continue baking them for 5 minutes at a time or until they are done.
Eat as a snack, use as a crunchy salad-topper, or come up with your own fun uses for them!
What do you do when you have leftover pasta noodles?