You’ll never throw away leftover spaghetti again once you make this Leftover Spaghetti Skillet with Tomatoes and Green Peppers! It’s so easy to bring your spaghetti back to life!
Spaghetti is a tricky. I don’t mean the process of making it, that’s usually easy. The tricky part is figuring out how much spaghetti you have to make. Have you ever asked your loved ones “How hungry are you?” in hopes they will tell you precisely how hungry they are so you make the exact amount of food. Usually the answer is “Sorta hungry” or “Very hungry” which both aren’t that helpful. So into the boiling pot goes the entire box of spaghetti. 9 out of 10 times, there will be spaghetti left, which then goes into a glass storage container into the refrigerator until someone decides they want to eat leftover spaghetti. Many times, I’m afraid to admit, noone wants to eat that leftover spaghetti and it goes bad. I hate wasting food. It’s the worst. So I set out on how to bring leftover spaghetti back to life, so it wouldn’t go to waste anymore!
Now you’re all done and ready to make this delicious Leftover Spaghetti Skillet with Tomatoes and Green Peppers!
This dish is quick and easy (it takes 5 minutes to make). It’s full of diced tomatoes and fresh green peppers which makes it great for a vegetable filled Winter or Summer meal. Sometimes in the Winter we can get dragged down by heavy casseroles or soups, but this dish is the opposite of that. Along with the vegetables, this spaghetti is coated in olive oil and Parmesan cheese which makes you feel like you’re eating a Summer time meal!
- 1 pound leftover spaghetti
- 1 15 oz can of Hunt’s Diced Tomatoes (I used the Basil, Garlic and Oregano variety)
- 1 green pepper - chopped
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese
- salt + pepper to taste
- Put 2 cups of water in a large skillet. Bring to a boil. Add Spaghetti and cook 30 seconds. Drain water. Put spaghetti back into skillet.
- With drained spaghetti in skillet, add diced tomatoes, green pepper, olive oil and Parmesan cheese.
- Stir so pasta is evenly coated with olive oil and cheese.
- Cook for 5 minutes.
- Add salt and pepper to taste.
- Sprinkle additional Parmesan cheese on top if desired.
- Serve warm.
- Depending on the amount of spaghetti you have leftover, scale the recipe accordingly. If you need help figuring it out, ask in my comments section.