Pasta Frittata - In a bowl, combine 2 cups cooked pasta, 6 eggs, 1/2 cup grated cheese, 3/4 tsp. salt, 1/8 tsp. pepper; season with herbs like thyme, Italian seasoning, oregano. Whisk or beat until coated. In a skillet, heat 1/3 cup frying oil over high heat, until very hot. Fry in pasta cakes until golden brown. Drain on paper towel. Cut in wedges, and serve with ketchup.
Minestrone with Tortellini - Get the recipe through this link. But instead of uncooked tortellini, add cooked pasta.
Get the recipe here: Garden Pasta Salad
Chicken Stir-Fry - In a wok or skillet, add 2 tbsp. olive oil. Toss in 2 pieces shredded boiled chicken breast, 1 cup broccoli florets, 1/2 cup curled carrots, 1/2 cup white onion. Cook and stir over medium heat until broccoli is crisp. Add 1/4 cup water, 1 chicken bouillon cube, 1/2 tsp. dried or fresh tarragon to the skillet; cook and stir until broccoli is tender. Add cooked pasta, 2 tbsp. grated cheese, and salt and pepper to taste.
Crispy Fried Pasta - In a non-stick pan, heat 2 tsp. olive oil, over medium heat. Fry 3 slices bacon until crisp, crumble into bits. Drain off and discard drippings. Increase heat to medium-high. Fry pasta, and spread out to form a nest. Cook, but don't stir, until pasta begins to brown, 4 to 5 minutes. Sprinkle with 1/4 cup Parmesan cheese and cooked bacon. Cook, still without stirring, for another 2 minutes. Season with salt and pepper. Invert pasta onto a large plate and sprinkle with more Parmesan cheese.
Asian Pasta - In a large bowl, combine 2 cups leftover spaghetti, 4 tbsp. sesame oil, 2 tbsp chili oil, 5-7 tbsp soy sauce, 2 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp five-spice powder or allspice. Toss until well combined. Toss pasta until noodles are coated. Add 2 seeded, diced red peppers, 1 grated small carrot, 3 green onions, toss until well coated. Sprinkle toasted sesame seeds. Garnish with chopped cilantro. Serve cold or at room temperature.
Another pasta meal - Why not enjoy it again next month? Place leftover pasta into a freezer bag or airtight plastic container. Add a small amount of butter or olive oil to prevent the pasta from sticking. Squeeze as much air out of the freezer bag as you can before placing it in the freezer to prevent ice crystals. Frozen pasta will last up to 2-3 months.