Leftover Pasta with Egg

In this recipe video, Dani Spices teaches you the way to liven up your leftovers. Managing leftover foods is really a nightmare for many of us. However, you can use these leftovers to prepare completely new and fabulous preparation, if you know the tricks.


Whole grain pasta 1 Cup (16 tbs) , leftover of last night
Cannellini beans 1⁄4 Cup (4 tbs)
Basil oil 1 Teaspoon
Extra virgin olive oil 1 Teaspoon
Zucchini 1⁄4 Cup (4 tbs)
Cherry tomatoes 1⁄4 Cup (4 tbs)
Egg 1
Salt To Taste
Pepper To Taste


1) Combine left over pasta with zucchini and basil oil and pop it in a skillet. Sauté pan over medium heat.

2) Stir in the beans and tomatoes and cook until everything is heated through.

3) In the meantime, spray a small non stick sauté pan and bring the heat to low.

4) Crack an egg in the pan and season with a little salt and pepper. 5) Once the edges begin to bubble your ready to flip. Flip the egg and let it go another 10-20 seconds.

6) Slide the egg on top of your pasta and enjoy!!

Nutritional Analysis -

Calories: 408 Total Fat: 13.8g Saturated Fat: 2.7g Cholesterol: 210mg Sodium: 134mg Carbohydrate: 55.1g Dietary Fiber: 8.3g Sugars: 5.4g Protein: 17.1g

For more information please visit: http://www.danispies.com

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 1