If my husband cooks pasta there are always plenty left, like yesterday. I used them up with a new sauce composed of vegetable left-overs, like bell pepper and arugula leaves for a lunch for two.
Penne al limone
For the sauce sauté one small chopped onion and diced bell pepper until tender. Add some lemon juice and cream. Season to taste with salt and pepper, add the arugula leaves. Serve with the microwaved pasta and lemon zest.
This is my entry for the <5 th edition of Leftover Tuesday created by David at Cooking Chat and this hosted by PROJECT FOODIE (www.projectfoodie.com/blog/ now defunct).