Home > Recipes > Healthy pasta recipes > Lemon, ricotta, fennel and chilli oil linguine

Lemon, ricotta, fennel and chilli oil linguine

Name: Lemon, ricotta, fennel and chilli oil linguine
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italian recipes
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)

Published: 7 Sep 16
Updated: 18 Mar 24

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

Easy
July 2016

Test kitchen approved

Serves 4
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.

Vegetarian recipes

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

Save recipe

Save

Save recipe Print

Rate

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)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.