Spaghetti with fennel, tomatoes & ricotta

Spaghetti with fennel, tomatoes & ricotta

The Mediterranean flavours in this simple, light pasta dish just scream summer

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 30 minutes

Vegetarian

Vegetarian, Low-fat

Method

  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

Recipe from olive magazine, July 2009.

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Latest comments and suggestions

  • 18 June 2009

    cookit rated this recipe

    5 stars

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  • 20 June 2009

    Lawrence rated and commented on this recipe

    5 stars

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

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  • 22 June 2009

    Rebecca rated this recipe

    5 stars

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  • 20 August 2009

    caro rated this recipe

    5 stars

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  • 30 August 2009

    Kernow Cook rated and commented on this recipe

    5 stars

    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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  • 06 September 2009

    annemiek rated and commented on this recipe

    5 stars

    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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  • 07 September 2009

    Hilary Hobart rated and commented on this recipe

    3 stars

    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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  • 25 September 2009

    Beth rated this recipe

    4 stars

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  • 09 January 2010

    rmellor18 rated this recipe

    4 stars

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  • 28 March 2010

    carol rated this recipe

    5 stars

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  • 19 May 2010

    Nezz commented on this recipe

    Nice, tasty and healthy, perfect for cool summer nights. Rather quick really as well so good if you've come home late.

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  • Binder photo Sam

    04 August 2010

    Sam rated this recipe

    3 stars

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  • 25 August 2011

    Clare B rated and commented on this recipe

    3 stars

    Needs extra taste/depth - pesto or avocado perhaps for veggies and possibly clams for non-veggies.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 30 minutes

Vegetarian

Vegetarian, Low-fat

Ingredients

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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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