Lemon, ricotta, fennel and chilli oil linguine

Lemon, ricotta, fennel and chilli oil linguine

Pasta doesn’t get much faster than this – ready to eat in 30 minutes this vegetarian linguine recipe is perfect for a midweek dinner.

Lemon, ricotta, fennel and chilli oil linguine

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Pasta doesn’t get much faster than this – ready to eat in 30 minutes this vegetarian linguine recipe is perfect for a midweek dinner.

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)
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Method

  1. Bring a large pan of water to the boil and cook the pasta for 10-12 minutes until al dente (firm to the bite).
  2. 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.
  3. Add the chilli and garlic to the fennel for a few minutes, then turn off the heat. Add lemon zest and juice to taste.
  4. 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.

Nutrition

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

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