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Spaghetti with fennel, ricotta & tomatoes. Ready in 30 min to eat. Serves: 4 3 garlic cloves , sliced 2 tbsp olive oil 2 small or 4 baby fennel bulbs , thinly sliced 6 plum tomatoes , seeded and diced a small bunch basil leaves, chopped 2 tbsp balsamic vinegar 300g spaghetti 100g low fat ricotta Heat the garlic and olive oil in a wide shallow pan. Add the fennel, season well then cook for 10 minutes until soft and golden. Put the tomatoes, basil and vinegar in a large bowl with some seasoning. Cook the pasta following pack instructions. Drain, mix with the tomatoes, pour the fennel mixture over and mix again. Dollop small spoonfuls of the ricotta over each plate. by healthydeli http://bit.ly/12zZdJF

Spaghetti with fennel, ricotta & tomatoes.

Ready in 30 min to eat.
Serves: 4

3 garlic cloves , sliced
2 tbsp olive oil
2 small or 4 baby fennel bulbs , thinly sliced
6 plum tomatoes , seeded and diced
a small bunch basil leaves, chopped
2 tbsp balsamic vinegar
300g spaghetti
100g low fat ricotta

Heat the garlic and olive oil in a wide shallow pan. Add the fennel, season well then cook for 10 minutes until soft and golden. Put the tomatoes, basil and vinegar in a large bowl with some seasoning.

Cook the pasta following pack instructions. Drain, mix with the tomatoes, pour the fennel mixture over and mix again. Dollop small spoonfuls of the ricotta over each plate. by healthydeli http://bit.ly/12zZdJF