This lemon linguine recipe, from our First for Women test kitchen, uses Boursin Garlic & Fine Herbs Cheese. When melted, the cheese transforms into a creamy, pungent sauce that gets a bit of zing ...

Linguine with marinated anchovies and Pecorino is a first course dish made from common ingredients, yet they manage to amaze ...

If there’s one pasta dish I keep in regular rotation—especially on busy nights—it’s this Garlicky Shrimp Scampi with Linguine ...

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 ...

Almost like a citrusy cousin to cacio e pepe, al limone is a bright spot in the canon of Italian and Italian American ...

Try serving it with pasta aglio e olio or another light ... or a green salad and focaccia or grilled ciabatta. The simple sauce highlighting lemon and capers tastes great on almost any grilled ...

Uncinetti are pretty and festive knot-shaped Italian cookies, flavored with almond and lemon, which are traditionally served ...

Add the tomatoes, lemon zest, parsley and red pepper ... Add the pasta and a little of the pasta water to the sauce, tossing with tongs. Serving immediately in shallow pasta bowls.

The bright sauce clings beautifully to ruffled mafaldine pasta, and any textured pasta ... stir in 1/4 teaspoon salt and 1/4 teaspoon lemon zest, and set aside. Combine pea shoots, parsley ...

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 ...