Tagliatelle with fennel, tomatoes and ricotta recipe

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A low-fat pasta dish with seasonal fennel, which has a sweet aniseed flavour. We've got more pasta recipes at goodtoknow.co.uk

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Published In Recipes
(Image credit: TI Media Limited)
  • Low-fat
  • Vegetarian
  • healthy
Serves 2
Skill Easy
Preparation Time 10 mins
Cooking Time 20 mins
Total Time 30 mins
Nutrition Per Portion RDA
Calories 341 Kcal 17%
Fat 6.5 g 9%
Saturated Fat 2 g 10%

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

WEIGHT CONVERTER

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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.
Top Tip for making Tagliatelle with fennel, tomatoes and ricotta

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

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