Photo of Spaghetti with fennel, cherry tomatoes and ricotta by WW

Spaghetti with fennel, cherry tomatoes and ricotta

10
10
10
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
This simple pasta supper is so satisfying, yet it’s quick and easy to make. Bon appetit!

Ingredients

White pasta, dry

300 g, use spaghetti or linguine

Calorie controlled cooking spray

5 spray(s)

Onion(s)

1 small, use red, finely chopped

Garlic

1 clove(s), crushed

Chilli, Green or Red

1 teaspoons, chopped, optional

Fennel

1 bulb(s), thinly sliced

Cherry Tomatoes

300 g, or plum, quartered

Lemon(s)

1 teaspoons, zest, finely grated

Salt

1 pinch, and freshly ground black pepper

Ricotta Cheese

200 g

Basil, fresh

4 leaf/leaves, to garnish

Instructions

  1. Cook the spaghetti or linguine in plenty of boiling, lightly salted water for 10-12 minutes, or according to pack instructions, until just tender.
  2. Meanwhile, spray a large saucepan with calorie controlled cooking spray and sauté the onion, garlic, chilli (if using) and fennel gently until softened, without browning. Add the cherry tomatoes and lemon zest and cook gently for 4-5 minutes. Season.
  3. Drain the spaghetti or linguine, then return it to the saucepan and add the fennel and tomato mixture. Reheat and stir gently for a few moments. Transfer to four warmed plates and serve, topped with the ricotta cheese, basil leaves and some extra black pepper.