Lemony Leftover Pasta

Lemony Leftover Pasta

Here's a solution to the issue of what to do with that leftover pasta. This dish fries it in lemon, garlic and oregano to a slightly crispy finish, while Italian parsley and Asiago cheese add the finishing touches. It makes a nicely savory side dish.
Course Side Dish
Cuisine American


  • 2 cups leftover pasta
  • 3 tablespoons olive oil
  • 2 shallots chopped
  • 4 cloves garlic minced
  • 1 lemon zest & juice
  • 1 teaspoon oregano minced
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup Italian parsley chopped
  • 1/2 cup Asiago cheese finely grated


  • Heat the oil in a large skillet or wok until hot.
  • Add the shallots, and cook for about 2 minutes, until fragrant.
  • Add the garlic, and continue to sauté for another 2 to 3 minutes.
  • Add about half the lemon zest and the oregano, and cook for another minute.
  • Next, add the cooked pasta to your skillet, and the lemon juice. Toss with the seasonings to blend.
  • Turn the heat down to a medium-low temperature, and allow it to cook for about 5 minutes.
  • Stir with a spatula, making sure it doesn’t stick. It should begin to brown, and may end up with clumps cooked together.
  • Cook for another 5 to 10 minutes, turning over now and then, until it’s the desired level of crispness.
  • For the last 2 or 3 minutes, stir in the chopped parsley.
  • When it’s done, add the Asiago cheese and remaining lemon zest, and toss together in the skillet for a few seconds to heat together.
  • Serve.


Note: If you want to make it, but have no leftover pasta, you can use fresh. Just make it 1-2 hours ahead of time, drain well, and refrigerate. Also: Add 1/4 teaspoon of Cayenne pepper for a spicy version.
Keyword Lemons
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