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Linguine training Lemon oil, ricotta, fennel and chili

Lemon, ricotta, fennel and chilli oil linguine

NUTRITION: PER SERVING
CALORIES:  495KCALS
FAT:  12.7G (4.5G SATURATED)
PROTEIN:  17.7G
CARBOHYDRATES:  74.3G (4G SUGARS)
FIBRE:  6.5G
SALT:  0.1G

Ingredients

400g linguine
Olive oil
1 fennel bulb, finely sliced
1 red chilli, finely chopped
3 garlic cloves, finely chopped
Zest and juice 1-2 lemons
200g ricotta

To serve

Grated parmesan (or vegetarian alternative) and extra-virgin olive oil (optional)

Method
Bring a large pan of water to the boil and cook the pasta for 10-12 minutes until al dente (firm to the bite).
Meanwhile heat a glug of oil in a large frying pan. Add the fennel and season with salt and pepper. Fry over a high heat for 8-10 minutes, stirring regularly, until wilted and softened with a bit of colour.
Add the chilli and garlic to the fennel for a few minutes, then turn off the heat. Add lemon zest and juice to taste.
Once the pasta is cooked remove a cupful of the cooking water and reserve, then drain the pasta in a colander. Stir the pasta into the fennel mix, adding the ricotta, 200ml reserved cooking water and a drizzle of olive oil. Toss together so the ricotta and water emulsify into a sauce, then serve with parmesan and a drizzle of oil, if you like.

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-- بارگیری کد امنیتی --