Hi JP, I find that saucy dishes freeze and reheat much better than lighter fair such as this, but if you divide in individual portions and reheat on the stove with a little water, it can work. The texture isn’t quite the same, but it is still good.

I am not a novice cook. I followed your recipe step by step, including the directions for how high the heat should be. I had the pasta again yesterday and I must say I found it lacking for taste. Had to add more lemon juice and parmesan to help it out. Perhaps I was expecting more but I still found the recipe somewhat bland and too deceptive.in the amount of product.

Hi Gayle, this recipe does make a generous 6 servings. Pasta often comes in 16 ounce packages so I based it off that amount, and it’s a pasta dish that reheats well for lunches throughout the week. Cutting the ingredients in half should scale well if you want to cook a smaller amount. How high was your heat while cooking the shallots? If you had it on high, they can burn quickly.