Given that Garner's recipe only has five ingredients (linguine, butter, Parmesan, sage, and lemon) and comes together in under 15 minutes, I knew I had to give it a try. Read on for my honest opinion.

A timeless classic from Emilia-Romagna In the heart of Italy’s culinary-rich Emilia-Romagna region lies a dish so iconic, even Enzo Ferrari reportedly couldn’t resist it. According to local lore, the ...

2. In a medium skillet over medium heat, melt butter. Add sage leaves. Cook until butter browns and sage becomes almost crispy, ~7 mins. Stir in lemon juice. 3. Add to pasta and toss to coat. 4.

Scrape the chicken mixture onto the pasta in the pot. Cook over medium heat, stirring and tossing, until the pasta is al dente, 2 to 3 minutes. Off heat, stir in the lemon juice and parsley.

Brown butter, crunchy almonds and tangy lemon make a rich but balanced sauce for this pantry-friendly pasta. The arugula lends freshness and rounds out the pasta, turning this into a quick one-pot ...

Lemon Garlic Butter Pasta Prep: 10 minutes Cook: 20 minutes Serves: 2-3 as a main dish, 3-4 as a side dish 8 ounces spaghetti 4 tablespoons butter, divided 1 lemon, zested, half thinly sliced ...

In a medium bowl, combine chopped sage leaves with garlic, nut butter, the remaining 1/4 cup of oil, the scallion, lemon zest, red pepper and all but 2 tablespoons of cheese.

The final pasta tasted nothing like its olive oily, garlicky predecessor, but was bright and tangy, warm and buttery in its own delicious way — a brand-new take on a dish with venerable old roots.