In medium skillet, heat Boursin cheese over gentle heat; add ½ cup reserved pasta water and stir to reduce to thick and ...

without the cream. Be sure to add the water slowly ... I thought for sure the combination of olive oil, lemon juice and pasta water would make for a runny sauce with not a ton of flavor but ...

If there’s one dish that never fails to impress at my dinner table, it’s this Lemon Garlic Chicken with Creamy Bowtie Pasta.

The juice is tossed with the pasta just as it's done cooking, the zest imbues brightness into the cream sauce, and a garnish of lemon supremes contributes tart, juicy pops throughout.

Roughly chop Parmesan to the texture of roughly chopped nuts. In a bowl large enough to toss linguine, combine lemon juice, minced garlic, and enough chile oil to coat pasta. Use tongs to lift ...

Chances are, you already have everything you need: pasta, cream, a lemon, and maybe some Parmesan or butter lurking in your fridge. Add a handful of arugula or baby spinach for a pop of green ...

Drain pasta, reserving 1/2 cup of the cooking water. Mix reserved water with cream cheese and bouillon until well blended. Add to chicken with lemon zest; mix well. Cover; cook on low heat 5 min.

A quick and delicious creamy pasta with a few tweaks to keep it healthy ... Add the crème fraîche, lemon zest and Parmesan and season generously with plenty of freshly ground black pepper ...

Add the linguine and cook according to the package ... Reduce the heat to medium-low and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish!

Add the cream and wine ... 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 ...