2. In a large skillet over medium heat, melt the butter. Add the shallots and a pinch of salt, and cook until translucent. Add the lemon rind, crème fraîche, reserved pasta water, peas, and ...

This June 15, 2015 photo shows penne pasta with tomatoes, zucchini and creme fraiche in Concord, N.H., a weeknight-friendly meal that is big on flavor, but not on labor. AP Photo/Matthew Mead ...

In a colander set over the sink or a large bowl, toss the tomatoes and zucchini with about 1 teaspoon of salt. Set aside to drain for 15 minutes. Meanwhile, cook the pasta according to package ...

Preparation. Step 1. Heat oil and butter in a medium skillet over medium. Cook shallot and garlic, stirring often, until soft and golden, about 4 minutes.

Warm slightly and add the pasta. Add lemon zest and cook for 3-5 minutes or until peas are heated through and the sauce starts sticking to the pasta. Add more pasta water if the sauce needs loosening.

In a large saute pan, set over medium heat, add the olive oil. When warm, add the minced shallot, garlic and zucchini and summer squash. Cook until softened, about 5 minutes.

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production.

1 tablespoon tarragon leaves, roughly chopped. Cilantro sprigs, for garnish. 1. Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.

This recipe can easily be halved to serve two: Keep in mind you may struggle to get a smooth, blended sauce if cutting the recipe down and using a large food processor.

Creamy white wines pair perfectly with pasta dishes, chicken recipes, and of course, all kinds of seafood. Olive oil, onion, and garlic flavors bring out the best in white wine and vice versa.