I was looking for a way to use up some leftover fennel and ricotta and came across this recipe. The lower fat recipes for pasta don't seem to include much of a sauce, its more pasta and veg together, and I didn't think I would like that but actually I do. There are so many combinations of things to try and all that I've had so far have been very good.
Spaghetti with Fennel, Cherry Tomatoes and Basil (from weightwatchers.co.uk)
(9 WW ProPoints per serving)
1 red onion, finely chopped
1 clove garlic, crushed
1 tsp chilli, chopped
1 bulb fennel, thinly sliced
300g cherry tomatoes, quartered
1 tsp lemon zest, finely grated
salt and pepper
4 basil leaves, to garnish
Cook the spaghetti 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 cooking spray and sauté the onion, garlic, chilli 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, 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.