Spaghetti with fennel, tomatoes and ricotta

Spaghetti with fennel, tomatoes and ricotta

  • serves 4
  • A little effort

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.



  • garlic 3 cloves, sliced
  • olive oil 2 tbsp
  • fennel 2 small or 4 baby bulbs, thinly sliced
  • plum tomatoes 6, seeded and diced
  • basil a small bunch of leaves, chopped
  • balsamic vinegar 2 tbsp
  • spaghetti 300g
  • low fat ricotta 100g


  • 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.

Nutritional Information

  • Kcals 365
  • Fat 8.7g
  • Carbs 62.6g
  • Fibre 4.5g
  • Protein 12.9g
  • Salt 0.11g