Cheesy pasta dishes are always a hit in our home — we just can’t get enough! Instead of the usual cheeses, I like to use ...

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 ...

Fettuccine with lemon mascarpone sauce. If you are a pasta lover, you will love this effortless and straightforward one-pan dish. My favorite part. This is that recipe that, no matter what, tastes ...

This simple pasta recipe doesn’t try to do much. Hailing from Sartiano’s restaurant in New York City, it pairs fresh spaghetti with a bright, refreshing and lemony cream sauce and Parmesan cheese.

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 ...

Keep tuna on hand for quick, last-minute pasta sauces. Lemon zest, lemon juice, and tons of fresh herbs brighten this one. Though Italian cooks stick to canned tuna for this kind of sauce ...

Drain well reserving a splash of the pasta water and set aside. Put the olive oil, lemon zest and chopped chillies into a frying pan and place over a gentle heat until it begins to sizzle Add the ...

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 ...