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.
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.
Notes
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.