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Tagliatelle with fennel, tomatoes and ricotta

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tagliatelle with fennel
tagliatelle with fennel
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe A lower-fat pasta dish with seasonal fennel, which has a sweet aniseed flavour and works well with a soft and creamy cheese

Ingredients

  • 2tsp olive oil
  • 1 medium bulb fennel, cored and finely sliced
  • 1 clove garlic, peeled and sliced
  • 150g (5oz) tagliatelle or other pasta
  • 2 large plum tomatoes, deseeded and chopped
  • Salt and ground black pepper
  • Basil leaves
  • Balsamic vinegar
  • 2 rounded tbsp ricotta cheese

Cookery Editor, Sue McMahon, suggests using chopped baby plum tomatoes if you prefer. Mix the ricotta into the hot pasta for a creamier result.

Method

  1. Heat the oil in a large frying pan. Add the fennel and cook for 10 mins, until softened and just browning. After 5 mins, stir in the garlic.
  2. Meanwhile, add the pasta to a pan of boiling, salted water and cook according to packet instructions. Drain well.
  3. Add the chopped tomatoes to the frying pan, season and heat through for a min or two. Divide the pasta between 2 hot bowls. Add lots of torn basil leaves to the tomato mixture and spoon over the pasta. Add a good dash of balsamic vinegar.
  4. Serve with the ricotta cheese.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 341(kcal)
  • Fat 6.5g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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