Crispy Muffin Tin Pasta Nests
All that’s required with these crispy, cheesy, adorable tangled nests is a green side salad. They make for a healthy after-school snack, too.
Skip the mozzarella or use a vegan alternative to make this dairy free. Or, try cottage cheese or ricotta for a change.
1 Tbsp (15 mL) extra-virgin olive oil
1 large organic egg
1/2 recipe leftover One-Pot Tuscan Spelt and Zucchini Noodles
4 oz (125 g) fresh mozzarella, drained and torn into small pieces
Preheat oven to 375 F (190 C). Brush standard 12-cup muffin tin with oil.
In large bowl, beat egg; add leftover noodles and toss until coated. Pack into muffin tin cups as tightly as possible, creating gentle wells (the “nests”) in centres. Place a few pieces of torn mozzarella in each well. Bake for 15 to 20 minutes, until pasta is set and crispy around the edges. Remove from muffin tin using offset spatula. Serve warm or chilled.
Each serving contains: 120 calories; 6 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 12 g total carbohydrates (1 g sugars, 0 g fibre); 114 mg sodium