Leftover Meat & Noodles
A Fast, Flexible Dinner for Using Up Meat and Vegetables
A simple, adaptable dinner built around leftover meat, pasta, vegetables, butter, eggs, and whatever else needs using up. Bow-tie pasta is a favorite, but almost any short pasta works. The mixture is fried together at the end with Italian seasoning until hot, lightly browned, and coated with cooked egg.
Ingredients
Main
- 1 package short pasta, preferably bow-tie pasta
- Salt, for the pasta water
- 2 tbsp butter, for sautéing (28 g)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 to 3 cups cooked leftover meat, cut into bite-size pieces
- 2 tbsp butter or olive oil, for the pasta and final fry (28 g)
- 2 to 3 eggs , beaten
- 1 to 2 tsp Italian seasoning, or to taste
- Salt and black pepper, to taste
- Fresh Vegetables — Add Early:
- Carrots, sliced or diced
- Kohlrabi, peeled and cut into small cubes or matchsticks
- Celery, sliced
- Broccoli stems, peeled and chopped
- Cauliflower, cut into small florets
- Fresh Vegetables — Add Later:
- Bell peppers, chopped
- Mushrooms, sliced
- Zucchini or summer squash, chopped
- Green beans, cut into bite-size pieces
Frozen or Already-Cooked Vegetables
- Peas
- Corn
- Mixed vegetables
- Broccoli
- Cauliflower
- Green beans
- Leftover cooked vegetables
Optional Add-Ins
- Bacon bits or chopped cooked bacon
- Green onions
- Grated Parmesan, cheddar, or mozzarella
- Fresh herbs
- Crushed red pepper
- Additional seasonings appropriate for the meat
Instructions
- Cut the leftover meat into bite-size pieces and set aside.
- Bring a large pot of generously salted water to a boil.
- While the water heats, melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and any firm vegetables, such as carrots, kohlrabi, celery, broccoli stems, or cauliflower. Cook until the onion is translucent and the vegetables begin to soften.
- Add quicker-cooking vegetables such as bell pepper, mushrooms, zucchini, or green beans and continue cooking until just tender.
- Stir in the minced garlic and cook briefly, just until fragrant. Add the leftover meat and cook until heated through and lightly browned. Season as needed depending on the meat being used.
- When the water boils, add the pasta and cook according to the package directions until done to your liking. Before draining, reserve about 1/2 cup of the pasta water.
- When the meat is browned, turn off the heat under the skillet. Stir in any frozen or already-cooked vegetables. The residual heat will begin warming them without overcooking them.
- Drain the pasta and return it to the empty pasta pot. Add 2 tablespoons butter or olive oil and toss until coated.
- Add the meat and vegetable mixture to the pasta along with any optional add-ins, such as bacon.
- Add the beaten eggs and Italian seasoning. Place the pot over medium-high heat and cook, stirring frequently, until the egg is fully cooked, everything is hot, and some of the pasta begins to brown lightly.
- If the mixture seems dry, add a splash of reserved pasta water.
- Taste and adjust with salt, pepper, additional Italian seasoning, or other seasonings as needed. Add cheese or fresh herbs if desired and serve hot.
Notes
This is intentionally a use-what-you-have recipe; exact amounts are not important.
Almost any cooked meat works well, including beef, pork, chicken, turkey, sausage, ham, or a combination.
Bow-tie pasta is my preference, but rotini, shells, penne, egg noodles, or other short pasta shapes work well.
Add firm raw vegetables early and frozen or already-cooked vegetables later.
Use 2 eggs for a lighter coating or 3 eggs for a more cohesive, fried-noodle texture.
Italian seasoning works especially well with beef, pork, chicken, sausage, or ham.
Reserved pasta water is usually a better first fix for dryness than adding more fat.