Spaghetti with fennel, cherry tomatoes and ricotta
White pasta, dry
300 g, use spaghetti or linguine
Calorie controlled cooking spray
1 small, use red, finely chopped
1 clove(s), crushed
Chilli, Green or Red
1 teaspoons, chopped, optional
1 bulb(s), thinly sliced
300 g, or plum, quartered
1 teaspoons, zest, finely grated
1 pinch, and freshly ground black pepper
4 leaf/leaves, to garnish
- Cook the spaghetti or linguine in plenty of boiling, lightly salted water for 10-12 minutes, or according to pack instructions, until just tender.
- 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.
- 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.