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

Chicken, capers, butter, lemon, and cheese combine to create a creamy, irresistible sauce for radiatori pasta in this chicken ...

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 ...

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

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 ...

Add 1 to 2 tablespoons lemon juice and more salt and pepper to taste. Add 1 to 2 tablespoons of the reserved pasta water at a time, if desired, to loosen the sauce. The pasta will absorb the 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 ...

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 ...

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 ...