This Lemon Ricotta Pasta is a creamy ... Combine everything: Pour the ricotta sauce into a skillet or Dutch oven, then add ½ cup of the reserved pasta water and baby spinach.

F&W recipe developer Liz Mervosh stirs hot honey into jarred tomato sauce for a touch of sweet heat before baking these jumbo lemon-ricotta pasta shells. F&W contributor Justin Chapple gently ...

Stir in the ricotta, lemon zest and season with salt and pepper ... Add the drained pasta to the sauce along with the parsley and three-quarters of the hard Italian cheese. Taste again and ...

Micro-plane the zest of 1 lemon, and add it to a cup of ricotta. Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate. Shortbread: Place the butter and ...