Spaghetti with fennel, tomatoes and ricotta
Published: December 19, 2014 at 2:31 PM
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Serves 4
A little effort
Total time: 30 mins
0 reviews
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Spaghetti with fennel, tomatoes and ricotta makes a great, quick and easy midweek meal. Fennel is a simple addition, but adds an extra depth to the sauce.
Vegetarian
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Ingredients
Nutrition
-
3 cloves garlic
sliced
-
2 tbsp olive oil
-
2 small or 4 baby bulbs fennel
thinly sliced
-
6 plum tomatoes
seeded and diced
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a small bunch of leaves basil
chopped
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2 tbsp balsamic vinegar
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300g spaghetti
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100g low fat ricotta
Nutrition: per serving
- kcal365
- fat8.7g
- carbs62.6g
- fibre4.5g
- protein12.9g
- salt0.11g
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Method
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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.
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step 2
Put the tomatoes, basil and vinegar in a large bowl with some seasoning. Cook the pasta following pack instructions.
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step 3
Drain, mix with the tomatoes, pour the fennel mixture over and mix again. Dollop small spoonfuls of the ricotta over each plate.
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