Sometimes—uh, most of the time—weeknight dinners involve a time crunch. You’re rushing from work to soccer practice pickup to who knows what, and every minute matters. That’s why our one-pot pasta ...

Pasta al limone is an exercise in simplicity and restraint — a crash course in emulsification resulting in a bright, silky dish that makes for a perfect weeknight spring meal. Did that make you want ...

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. It ...

There’s something undeniably romantic about making pasta for someone you love. Maybe it’s because I’m always trying to feel like I’m eating dinner at a cute, candlelit Italian restaurant; maybe I just ...

Done right, spaghetti al limone tastes like a sun-drenched afternoon on the Amalfi Coast. Look for the softest, juiciest lemons you can get your hands on. Grate the Parmigiano using the finest side of ...

Start by finely grating your pecorino romano cheese. (The more cheese the better). Next, zest your lemons. (Reserve them for later you will need the juice). (YOU WILL NOT COOK THIS SAUCE – IT WILL ...

When a select group of ingredients intermingle in such a way that pleases the palate and comforts the soul, it's best to follow restraint and not mess with what works. I present to you a trio that ...

America’s Test Kitchen Share Makes 6 servings Preparation time: 15 minutes Cooking time: 10 minutes INGREDIENTS 1 pound spaghetti 1 1/2 teaspoons coarse salt, divided 1/4 cup extra-virgin olive oil, ...

1. Add spaghetti to a large pot of salted boiling water. Cook until it is just underdone. 2. Meanwhile, juice and zest your lemon, grate parmesan cheese, and roughly chop parsley. 3. Warm a second pot ...