Fettuccine with lemon mascarpone sauce. If you are a pasta lover, you will love this effortless and straightforward one-pan ...

In a bowl large enough to toss linguine, combine lemon juice, minced garlic ... pasta water along with the noodles to emulsify the sauce. Add arugula and Parmesan, season with salt and pepper ...

If you're making a recipe with linguine, choose a smooth sauce that ranges from light to ... be boring -- they can include ...

Salt the pasta water. Salting the pasta water is a critical step to achieving perfectly seasoned and flavorful pasta. While ...

Add the lemon juice in the last minute of cooking and then remove from the heat and move on to finish the sauce. By now the pasta will be almost cooked. Take a ladle of the cooking water from the ...

‘This gorgeous veggie linguine, with the flavour of lemon punching through, plus a good glug of cream, is all you need for those weekdays when you fancy a tasty meatless meal,’ writes ...

Mary's creamy, herby sauce is the perfect partner for pasta. For the pistou, blend the herbs, garlic, lemon juice and crème fraîche in a food processor until finely chopped. Season well with ...

Gently stir to coat the pasta in the sauce. Add a splash more water to loosen if necessary. Fold through most of the toasted pecans, the lemon zest and a good grinding of black pepper. Serve ...

Come dinnertime, pasta made with corn, rice, lentils or chickpeas can be a godsend to those with gluten sensitivities. But it ...

Add the kale, and lemon zest and juice to taste, and remove from the heat. Cook the agnolotti in the boiling water until al dente, about 3 to 5 minutes. Transfer the pasta to the sauce ...