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

Spaghetti: The sauce perfectly clings to this classic pasta shape for twirl-worthy meals. Linguine or bucatini would also ...

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 ...

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 ...

Classic stuffed shells get a bright boost with the addition of lemon, spinach, and garlic-and-herb Boursin cheese. Jarred ...

A super quick midweek supper. The sharpness of the capers and lemon cuts through the creaminess of the salmon and pasta. Use tagliatelle, spaghetti or pappardelle, if preferred to linguine.

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 ...

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 ...

In Gino's masterclass he'll talk portion control, picking the right pasta and which sauce is best to choose ... then lower the heat Add the lemon zest and cherry tomatoes and stir everything ...