Enjoy this shrimp pasta that's tossed with a sun-dried tomato cream sauce. This recipe makes two servings, so it's a perfect date night option.

Making pasta at home may sound intimidating, but it's quite easy if you start with a good plan and the right ingredients.

When the pasta has five mins cooking time left, reheat the fennel mixture over medium heat. Add the baby spinach, stir through and cook until wilted. Stir in the ricotta, lemon zest and season ...

While this meal is traditionally made with wild Italian fennel, you can sub ... and throw some pine nuts and lemon juice into ...

Rub fish all over with 2 tablespoons olive oil, minced preserved lemon rind and fennel seeds. Season fish cavity and exterior with salt, and set aside. Make the mostarda: Swirl 3 tablespoons oil ...

Add the kale, and lemon zest and juice to taste, and remove from the heat. Cook the agnolotti in the boiling water until al dente, about 3 to 5 minutes. Transfer the pasta to the sauce ...

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.

Continue roasting until chicken is fully cooked, skin is crisp and fennel is tender, 10-15 minutes more. Squeeze lemon over chicken, olives and fennel. Transfer chicken, skin-side up, to a serving ...