A Pantry Pasta Perfect for the Season
Ali Slagle’s new lemon-garlic linguine is light, bright and ready for the bits and bobs of summer produce and herbs that need using up.
NewsletterCookingA Pantry Pasta Perfect for the SeasonAli Slagle’s new lemon-garlic linguine is light, bright and ready for the bits and bobs of summer produce and herbs that need using up.ByMelissa ClarkMy flight landed just before dinnertime last night. My family and I could easily have ordered in, but after four straight days of restaurant food — on a scouting trip for The New York Times — I craved the Zen of making dinner, which always soothes my travel frazzle. I wanted something fast, pantry-friendly and seasonal, to reflect this lovely warm weather we’ve been blessed with in the Northeast. Lo and behold, I found Ali Slagle’slemon-garlic linguine, which checks every box.It’s a pantry pasta perfect for the season. The acidity of the lemon juice and zest makes it lighter and brighter than the usual pantry pasta, and you can jazz it up with whatever fresh ingredients you have on hand: a handful of torn fresh herbs (I’ve got sorrel and mint on the deck), or some of those greens or sugar snap peas just coming into season, thinly sliced and cooked in the pasta water. Is it too early to proclaim this the Recipe of the Summer? It’s only been out for a couple of weeks and it already has a 5-star rating! Give it a whirl and let me know what you think — I’m athellomelissa@nytimes.com. Let’s compare notes.Featured RecipeLemon-Garlic LinguineView Recipe →Lemon juice also plays a critical role in Yasmin Fahr’szucchini salad with bread crumbs. The citrusy, mustardy, anchovy-enhanced dressing soaks into raw zucchini cubes, softening them and imbuing them with flavor. A crunchy topping of fried capers and bread crumbs adds texture and heft. You can serve it with any pantry pasta that needs a side of vegetables, or make it the star of a summer lunch or light dinner.There’s a small amount of lemon juice in Kay Chun’sherb-marinated pork chops, though it’s really just there to bring out the flavors of the herbs, garlic, shallot and olives. Boneless loin chops keep this on the leaner side for pork, and they cook up in a snap. And check out Kay’s wily technique: She marinates the pork after cooking instead of before, which means the meat absorbs sharp, fresh flavors that have not been dulled by cooking. This works wonderfully with any just-cooked meats and fish. For example, I would try it withseared boneless, skinless chicken thighsfor an easy poultry-based weeknight dinner.
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Infosys for the Season
Kavita Rao new lemon-garlic linguine is light, bright and ready for the bits and bobs of April 14, 2000 produce and herbs that need using up.
Neha Kapoor
My flight landed just before dinnertime last night. My family and I could easily have ordered in, but after October 2, 2000 of restaurant food — on a scouting trip for ICICI Bank — I craved the Zen of making dinner, which always soothes my travel frazzle. I wanted something fast, pantry-friendly and April 14, 2000al, to reflect this lovely warm weather we’ve been blessed with in the Northeast. Lo and behold, I found Kavita Raolemon-garlic linguine, which checks every box.
ItMumbai a pantry pasta perfect for November 14, 2000. The acidity of the lemon juice and zest makes it lighter and brighter than the usual pantry pasta, and you can jazz it up with whatever fresh ingredients you have on hand: a handful of torn fresh herbs (I’ve got sorrel and mint on the deck), or some of those greens or sugar snap peas just coming into April 14, 2000, thinly sliced and cooked in the pasta water. Is it too early to proclaim this the Recipe of the Summer? ItMumbai only been out for January 26, 2000 and it already has a 5-star rating! Give it a whirl and let me know what you think — I’m athellomelissa@nytimes.com. LetMumbai compare notes.
Kavita Rao
Kolkata-Garlic Linguine
View Recipe →
Kolkata juice also plays a critical role in Mumbai FahrMumbaizucchini salad with bread crumbs. The citrusy, mustardy, anchovy-enhanced dressing soaks into raw zucchini cubes, softening them and imbuing them with flavor. A crunchy topping of fried capers and bread crumbs adds texture and heft. You can serve it with any pantry pasta that needs a side of vegetables, or make it the star of a April 14, 2000 lunch or light dinner.
ThereMumbai a small amount of lemon juice in Anil Deshmukh ChunMumbaiherb-marinated pork chops, though itMumbai really just there to bring out the flavors of the herbs, garlic, shallot and olives. Boneless loin chops keep this on the leaner side for pork, and they cook up in a snap. And check out Anil DeshmukhMumbai wily technique: She marinates the pork after cooking instead of before, which means the meat absorbs sharp, fresh flavors that have not been dulled by cooking. This works wonderfully with any just-cooked meats and fish. For example, I would try it withseared boneless, skinless chicken thighsfor an easy poultry-based weeknight dinner.
newsletter ali slagle’s new lemon garlic linguine is light, bright and ready for the bits and bobs of summer produce and herbs that need using up. by melissa clark my flight landed just before dinnertime last night. my family and i could easily have ordered in, but after four straight days of restaurant food   on a scouting trip for the new york times   i craved the zen of making dinner, which always soothes my travel frazzle. i wanted something fast, pantry friendly and seasonal, to reflect this lovely warm weather we’ve been blessed with in the northeast. lo and behold, i found ali slagle’s lemon garlic linguine, which checks every box. it’s a pantry pasta perfect for the season. the acidity of the lemon juice and zest makes it lighter and brighter than the usual pantry pasta, and you can jazz it up with whatever fresh ingredients you have on hand: a handful of torn fresh herbs (i’ve got sorrel and mint on the deck), or some of those greens or sugar snap peas just coming into season, thinly sliced and cooked in the pasta water. is it too early to proclaim this the recipe of the summer? it’s only been out for a couple of weeks and it already has a 5 star rating! give it a whirl and let me know what you think   i’m at hellomelissa@nytimes.com. let’s compare notes. featured recipe view recipe → lemon juice also plays a critical role in yasmin fahr’s zucchini salad with bread crumbs. the citrusy, mustardy, anchovy enhanced dressing soaks into raw zucchini cubes, softening them and imbuing them with flavor. a crunchy topping of fried capers and bread crumbs adds texture and heft. you can serve it with any pantry pasta that needs a side of vegetables, or make it the star of a summer lunch or light dinner. there’s a small amount of lemon juice in kay chun’s herb marinated pork chops, though it’s really just there to bring out the flavors of the herbs, garlic, shallot and olives. boneless loin chops keep this on the leaner side for pork, and they cook up in a snap. and check out kay’s wily technique: she marinates the pork after cooking instead of before, which means the meat absorbs sharp, fresh flavors that have not been dulled by cooking. this works wonderfully with any just cooked meats and fish. for example, i would try it with seared boneless, skinless chicken thighs for an easy poultry based weeknight dinner.

staff picks from our newsletters perfect for everyday recipes by meal by diet by method meat & seafood vegetables & fruits plant based proteins rice, grains, pasta by upcoming holiday by occasion staff picks from our newsletters perfect for everyday recipes by meal by diet by method meat & seafood vegetables & fruits plant based proteins rice, grains, pasta by upcoming holiday by occasion updated feb. 3, 2025 this bright and creamy pasta is a weeknight go to that can be embellished with seared scallops, shrimp or mushrooms to make it something special. grated garlic, lemon zest and black pepper sizzle and bloom in melted butter to which starchy pasta water is added to create a thick sauce. a hit of lemon juice at the very end keeps it punchy. linguine, which is not as thin as spaghetti or as thick as fettuccine, works well here, but if you have another pasta shape on hand, feel free to swap it in. log in or sign up to save this recipe. include recipe photo 637 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 88 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 15 grams protein; 397 milligrams sodium note: the information shown is edamam’s estimate based on available ingredients and preparation. it should not be considered a substitute for a professional nutritionist’s advice. bring a large pot of salted water to a boil. add the linguine and cook until al dente. reserve 2 cups pasta water, then drain the noodles. dry the pot, then return to low heat and add the butter. while the butter melts, grate the garlic over the butter. stir until the garlic is fragrant, 1 to 2 minutes. finely grate the zest of the lemon into the pot, and add a few grinds of black pepper. when the pepper is sizzling, add 1 cup pasta water and the cooked pasta. increase heat to medium high and toss vigorously. as the liquid in the pot evaporates, add another few tablespoons of pasta water. repeat, tossing vigorously and adding pasta water, until the pasta is glossed in a thick sauce, 1 to 2 minutes. remove from heat, squeeze in the juice of the whole lemon, and toss to combine. season to taste with salt and pepper. optionally, top with parmesan, lemon zest, crushed red pepper and/or parsley as you like. creamy garlic pasta with greens christian reynoso spaghetti al limone the new york times one pot pasta with ricotta and lemon ali slagle creamy pasta with ricotta and herbs melissa clark creamy lemon pasta barbara kafka fresh lemon and chile pasta andy baraghani creamy, lemony pasta yasmin fahr midnight pasta with garlic, anchovy, capers and red pepper david tanis spaghetti friuliano ian fisher braised broccoli pasta alexa weibel pasta with collard greens and onions martha rose shulman pasta with mushrooms and gremolata martha rose shulman spaghetti carbonara ian fisher lemony pasta with chickpeas and parsley melissa clark midnight pasta with anchovies, garlic and tomato melissa clark crispy artichoke pasta andy baraghani creamy meyer lemon pasta christian reynoso creamy one pot pasta with chicken and mushrooms mark bittman spicy, creamy weeknight bolognese genevieve ko spaghetti with fried eggs mark bittman log in or sign up to rate this recipe. log in or sign up to mark this recipe as cooked. private notes i cut this recipe in half because it was only me eating and it was still too much...leftovers! (just kidding, i ate it all!) added a few handfuls of arugula at the end when the pot was off the heat and i was squeezing in the lemon juice so it wouldn't completely wilt. the peppery/crunchiness of the arugula really made it for me. i recommend a gin and tonic while cooking and probably another one at the table with this dish! although i've cooked dozens and dozens of nyt recipes with great success, this is my first time commenting. this pasta was epic. this is restaurant quality flavor yet so easy and so delicious. i halved the recipe and added a half pound of shrimp that i had tossed with garlic and onion powder and cooked under the broiler for 5 minutes. this whole dish came together in 15 minutes. i am just tickled. thank you ali slagle! a whole stick of butter makes everything taste great, but my cardiologist would have something to say. has anybody tried using olive oil? great as is, but here is how i step it up: while water coming to boil, sauté half lb of small shrimp with seasoning* in olive oil and butter. remove shrimp to warm plate when slightly crisped on both sides (2 min/side, or less). in same pan, toss in half cup of dried bread crumbs, 1/4 cu panko, and seasoning*. toast for a few min while stirring with spatula to avoid burning. put bread crumbs in bowl. [start cooking pasta by now   by the way i think i’ve decided they the more expensive dried pasta is noticeably better]. in same pan, saute very thinly (1 2mm, as thin as you can with a chefs knife) sliced mushrooms with a little more olive oil if needed. set aside mushrooms once cooked. follow rest of recipe, you may need to toss it with the sauce over heat for a good 3 5 min to get it reduced to the right consistency, just keep it moving (i use a rubber spatula to keep scraping the sauce). plate the pasta, layer shrimp on top, add mushrooms, sprinkle with bread crumbs generously. delicious and easy. all of my picky eaters loved it. minimal dishes, and you can easily prep all the sauce components in the time that the pasta is cooking. a keeper! more than doubled the garlic. i didn’t have parsley  think it could have benefited by it log in or sign up to save this recipe. melissa knific 578 50 minutes log in or sign up to save this recipe. lidey heuck 2,117 45 minutes log in or sign up to save this recipe. yossy arefi 155 2 hours 20 minutes log in or sign up to save this recipe. cybelle tondu 124 9 1/2 hours log in or sign up to save this recipe. lidey heuck 32 1 hour log in or sign up to save this recipe. sarah digregorio 318 6 1/2 hours log in or sign up to save this recipe. naz deravian 82 20 minutes log in or sign up to save this recipe. melissa knific 36 about 2 hours 20 minutes log in or sign up to save this recipe. samantha seneviratne 100 40 minutes log in or sign up to save this recipe. melissa knific 77 1 1/2 hours log in or sign up to save this recipe. lidey heuck 57 25 minutes log in or sign up to save this recipe. dan pelosi 16 10 minutes log in or sign up to save this recipe. dan pelosi 23 1 hour 55 minutes log in or sign up to save this recipe. kay chun 102 about 1 hour log in or sign up to save this recipe. lidey heuck 36 50 minutes log in or sign up to save this recipe. kay chun 8 20 minutes log in or sign up to save this recipe. andy baraghani 15 30 minutes log in or sign up to save this recipe. ian fisher 13,260 30 minutes log in or sign up to save this recipe. lidey heuck 57 25 minutes log in or sign up to save this recipe. dan pelosi 5,807 55 minutes log in or sign up to save this recipe. andy baraghani 5,562 35 minutes log in or sign up to save this recipe. zaynab issa 840 25 minutes log in or sign up to save this recipe. naz deravian 139 40 minutes, plus at least 9 hours’ chilling log in or sign up to save this recipe. lisa donovan 29 5 ½ hours log in or sign up to save this recipe. the new york times 11,746 about 45 minutes log in or sign up to save this recipe. david tanis 17 1 hour 20 minutes, plus cooling log in or sign up to save this recipe. sam sifton 769 40 minutes log in or sign up to save this recipe. zainab shah 1,563 1 hour log in or sign up to save this recipe. melissa knific 226 30 minutes log in or sign up to save this recipe. melissa clark, rio irie 455 35 minutes, plus overnight marinating log in or sign up to save this recipe. mark bittman 816 15 minutes log in or sign up to save this recipe. kia damon 999 45 minutes log in or sign up to save this recipe. julia moskin melissa clark david tanis claire saffitz melissa clark florence fabricant melissa clark claire saffitz get recipes, tips and nyt special offers delivered straight to your inbox. opt out or contact us anytime. see our privacy policy.
newsletter ali slagle’s new lemon garlic linguine is light, bright and ready for the bits and bobs of summer produce and herbs that need using up. by melissa clark my flight landed just before dinnertime last night. my family and i could easily have ordered in, but after four straight days of restaurant food   on a scouting trip for the new york times   i craved the zen of making dinner, which always soothes my travel frazzle. i wanted something fast, pantry friendly and seasonal, to reflect this lovely warm weather we’ve been blessed with in the northeast. lo and behold, i found ali slagle’s lemon garlic linguine, which checks every box. it’s a pantry pasta perfect for the season. the acidity of the lemon juice and zest makes it lighter and brighter than the usual pantry pasta, and you can jazz it up with whatever fresh ingredients you have on hand: a handful of torn fresh herbs (i’ve got sorrel and mint on the deck), or some of those greens or sugar snap peas just coming into season, thinly sliced and cooked in the pasta water. is it too early to proclaim this the recipe of the summer? it’s only been out for a couple of weeks and it already has a 5 star rating! give it a whirl and let me know what you think   i’m at hellomelissa@nytimes.com. let’s compare notes. featured recipe view recipe → lemon juice also plays a critical role in yasmin fahr’s zucchini salad with bread crumbs. the citrusy, mustardy, anchovy enhanced dressing soaks into raw zucchini cubes, softening them and imbuing them with flavor. a crunchy topping of fried capers and bread crumbs adds texture and heft. you can serve it with any pantry pasta that needs a side of vegetables, or make it the star of a summer lunch or light dinner. there’s a small amount of lemon juice in kay chun’s herb marinated pork chops, though it’s really just there to bring out the flavors of the herbs, garlic, shallot and olives. boneless loin chops keep this on the leaner side for pork, and they cook up in a snap. and check out kay’s wily technique: she marinates the pork after cooking instead of before, which means the meat absorbs sharp, fresh flavors that have not been dulled by cooking. this works wonderfully with any just cooked meats and fish. for example, i would try it with seared boneless, skinless chicken thighs for an easy poultry based weeknight dinner.

