Spaghetti with fennel, tomatoes & ricotta

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• cookit

  2009-06-18 16:14:16.178031

  cookit rated this recipe

  

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• Lawrence

  2009-06-20 18:19:46.032535

  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

  2009-06-22 22:27:08.692195

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• caro

  2009-08-20 19:30:52.512885

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• Kernow Cook

  2009-08-30 15:54:16.45988

  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

  2009-09-06 21:59:13.254237

  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

  2009-09-07 21:30:04.04452

  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

  2009-09-25 10:29:44.940333

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• rmellor18

  2010-01-09 10:26:02.978778

  rmellor18 rated this recipe

  

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• carol

  2010-03-28 13:41:30.983159

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• Nezz

  2010-05-19 08:30:11.783687

  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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• Sam

  2010-08-04 19:35:13.000163

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• Clare B

  2011-08-25 19:12:56.470532

  Clare B rated and commented on this recipe

  

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

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• Kate

  2012-05-19 17:43:10.238264

  Kate commented on this recipe

  This is heaven on a plate. I've made this about 10 times now. I use whatever cheese is in the fridge - feta works well too. I sometimes add prawns. The flavours dance in your mouth. Yum.

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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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