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Recipe by olive magazine

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1. Video tutorial: De-seeding tomatoes

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. Put the tomatoes, basil and vinegar in a large bowl with some seasoning.
2. Cook the pasta following pack instructions. Drain, mix with the tomatoes, pour the fennel mixture over and mix again. Dollop small spoonfuls of the ricotta over each plate.

Per serving

365 kcalories, protein 12.9g, carbohydrate 62.2g, fat 8.7 g, saturated fat 1.9g, fibre 4.5g, salt 0.11 g

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• cookit

  18 June 2009

  cookit rated this recipe

  

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• Lawrence

  20 June 2009

  Lawrence rated and commented on this recipe

  

  Delicious, hearty veggie spaghetti dish. First time when I cooked fennel bulb. Kept the juice & seeds from the tomatoes too.

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• Rebecca

  22 June 2009

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• caro

  20 August 2009

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• Kernow Cook

  30 August 2009

  Kernow Cook rated and commented on this recipe

  

  Wonderfully easy and ever so tasty summery pasta dish - unusual and would use for a special meal for friends in the future. It fed 5 people in our house. I would suggest boiling the spag while gently frying the fennel to make it even quicker. Used grated parmasan as had no other cheese and it worked fine. Will make it again for sure!

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• annemiek

  06 September 2009

  annemiek rated and commented on this recipe

  

  Simple, summery dish, very easy and quick to make. It's five stars for me because my small children absolutely loved it, and all finished their plates, which doesn't happen every night!

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• Hilary Hobart

  07 September 2009

  Hilary Hobart rated and commented on this recipe

  

  I found this a bit boring but I think that was because I think ricotta is a bit tasteless. Will try again though, but with a more flavoursome cheese.

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• Beth

  25 September 2009

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http://www.bbcgoodfood.com/recipes/11285/

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Ingredients

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

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Vegetarian, Low-fat

Ingredients

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

Per serving

365 kcalories, protein 12.9g, carbohydrate 62.2g, fat 8.7 g, saturated fat 1.9g, fibre 4.5g, salt 0.11 g

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