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Crispy California Pasta Cake Recipes

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2 cups (1/2 pound) Cooked spaghetti, cooled and chopped into 2-inch pieces
2 cups (1/2 pound) Shredded zucchini
3/4 cup Sliced California Ripe Olives
3/4 cup (3 ounces) Shredded gruyere cheese
1/4 cup Sliced green onions
1 1 Egg, beaten
1 Tablespoon All purpose flour
1 teaspoon Chopped tarragon
1/4 teaspoon Kosher salt
- Cayenne pepper to taste
1 Tablespoon Olive oil
1 1/2 Tablespoons fraiche

In a large mixing bowl, combine spaghetti, zucchini, California Ripe Olives, cheese, green onions, egg and flour. Season with tarragon, salt and cayenne pepper and set aside. Heat oil in a large non-stick pan over medium-high heat. Scoop approximately 3/4 cup (3 ounces) of pasta mixture into pan and tamp down lightly with tongs or a spatula to form a flat, even circle. Cook for 2-4 minutes on each side until crisp and golden. Remove from pan with slotted spatula and repeat with remaining pasta. Drizzle cakes with crème fraiche just before serving. Makes 8 cakes (serves 4).

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