Pasta Pancake

• 8 ounces thin spaghetti (or angel hair)
• 3 eggs
• 1/3 cup 1% low-fat milk
• 4 tablespoons parmesan cheese
• 1/2 cup frozen peas (thawed & drained, Don't use canned)
• 1/2 cup corn (canned or frozen, drained)
• 2 tablespoons vegetable oil

1. Prepare pasta per pkg directions & drain (I suggest breaking it as you put into the water or cut coarsely w/a knife after fully cooked).
2. Preheat oven to 300u0b0F.
3. Warm leftover spaghetti sauce in sml pan over low heat.
4. Beat eggs, milk & Parmesan cheese in a lrg mixing bowl. Add pasta, peas & corn. Toss till well-blended.
5. Put 1/2 tbsp of the oil in a sml non-stick skillet over med heat. Toss pasta mixture again & place 1/4 of the pasta mix into the skillet.
6. Flatten to an even layer. Cook about 1 min & then slide spatula around edges to be sure pancake doesn't stick. Cont cooking for about 3 min or till the underside is brown, shaking the pan 1-2 times to prevent sticking. Carefully flip pancake & cook about 3 more minute
7. Slide pancake onto a baking sheet & keep warm in the oven while you repeat the process for the remaining pancakes. Do not stack the pancakes.
8. When all 4 pancakes are cooked, top ea w/your leftover spaghetti sauce & serve w/more Parmesan cheese as desired.

thin, eggs, milk, parmesan cheese, frozen peas, corn, vegetable oil

Taken from www.food.com/recipe/pasta-pancake-165103 (may not work)