Spaghetti with fennel, cherry tomatoes and ricotta
11
Points®
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
1 small, use red, finely chopped
Garlic
1 clove(s), crushed
Chilli, green or red
1 teaspoon(s), chopped, optional
Fennel
1 individual, thinly sliced
Cherry Tomatoes
300 g, or plum, quartered
Lemon
1 teaspoon(s), 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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.