Recipe : Week 9 : Day 5

Ricotta pasta with fennel
Serves 4 : Easy : Quick
Ingredients
300gms curly spaghetti
2 fennel bulbs, thinly sliced
500gms cherry tomatoes
10-12 fresh basil leaves, shredded
1 Tblsp balsamic vinegar
80mls water
100gms low fat ricotta, crumbled

Method
While the pasta is cooking:
Spray a saucepan with non-stick cooking spray.
Put the tomatoes, fennel, basil, balsamic and water in the pan.
Bring to the boil and immediately reduce to a gentle simmer.
Cover with a lid and allow to cook gently until the pasta is done.
(By this time the tomatoes should be squishy).
Spoon the sauce over the pasta.
Crumble the ricotta over the top.
Serve with a crisp green salad on the side.