Spaghetti with fennel, tomatoes and ricotta
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 3 cloves garlic, sliced
- 2 tbsp olive oil
- 2 small or 4 baby bulbs fennel, thinly sliced
- 6 plum tomatoes, seeded and diced
- a small bunch of leaves basil, chopped
- 2 tbsp balsamic vinegar
- 300g spaghetti
- 100g low fat ricotta
Method
- STEP 1
Heat the garlic and olive oil in a wide shallow pan. Add the fennel, season well then cook for 10 minutes until soft and golden.
- STEP 2
Put the tomatoes, basil and vinegar in a large bowl with some seasoning. Cook the pasta following pack instructions.
- STEP 3
Drain, mix with the tomatoes, pour the fennel mixture over and mix again. Dollop small spoonfuls of the ricotta over each plate.
