Photo: Eaters Collective
Spaghetti with fennel, tomatoes & ricotta
8 ingredients
Serves 4
openrecipes
The Mediterranean flavours in this simple, light pasta dish just scream summer
Estimated Nutrition (whole recipe, rough)
380
Calories
14g
Protein
24g
Fat
26g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Plum | 1 medium (66g) | 30 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes