1/2 pound uncooked pasta
1/2 cup olive oil
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1 bunch parsley
1/2 cup fresh lemon juice
1/4 cup chicken bouillon, crumbled
1 cup shredded mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Heat oil in a large skillet over medium heat. Remove pasta from skillet, and place in a serving bowl. Mix olive oil, oregano, basil, oregano, sage, and parsley. Drizzle lemon juice over pasta. Cover, and chill pasta overnight.
In a medium bowl, mix flour, cheese, and chicken bouillon with a small slotted spoon. Spoon pasta mixture into a medium bowl. Stir pasta mixture into shredded cheese. Spoon sauce over pasta. Chill until serving.