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Fennel and goat's cheese rigatoni

  • 2servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200g rigatoni

  2. 2 tablespoons olive oil

  3. 1 baby fennel bulb, thinly sliced

  4. 1 red onion, sliced into wedges

  5. 1 clove garlic, sliced

  6. 2 tablespoons balsamic vinegar

  7. baby rocket to serve

  8. goat's cheese, crumbled, to serve

Instructions Jump to Ingredients ↑

  1. Bring a large saucepan of salted water to the boil and cook pasta until al dente. Drain and keep warm.

  2. Heat oil in a frying pan over medium heat. Add fennel and onion. Cook for 15 minutes or until caramelised.

  3. Add garlic and cook for a further minute. Stir through the balsamic vinegar.

  4. Toss the fennel mixture with the pasta and season well with salt and pepper. Divide between two plates and top with rocket and goat's cheese.

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