Measure 1 lb uncooked pasta. Chop any fresh veg (cherry tomatoes, garlic, leafy greens). Zest citrus if using. Measure proteins, dairy, or sauce components. Measure 2–3 cups water or broth (varies by pasta shape and desired consistency). Pre-boil water in a kettle to save time.

Heat olive oil or butter in a large pot over medium-high heat. Cook any protein first, then set aside. Add garlic and seasonings, cook 1–2 minutes until fragrant. Add dry pasta and stir to coat. Pour in boiling water or broth just enough to cover pasta. Bring to a rolling boil, stirring occasionally. Cook 8–12 minutes, stirring often, until liquid is mostly absorbed and pasta is done. Add cream or sauce in the last 2–3 minutes. Stir in delicate greens in the final minute.

Taste a piece of pasta — it should be al dente: tender but slightly firm, never mushy. Sauce should be silky and coat the noodles; if too thick, splash in reserved cooking water or broth. Remove from heat, stir in any herbs, cheese, or final seasonings, and serve immediately. If liquid hasn't reduced by the time pasta is done, raise heat briefly to evaporate the excess. Avoid overcooking, under-stirring, or flooding with too much liquid at once.