Fennel and sausage pasta

Sometimes its nice to have a light pasta dish, this is definitely one of those light dishes! I think you really need the olive oil to boost the flavour!

serves 4 generously

300g Pasta (spaghetti works really well)

1 fennel bulb thinly sliced

250g 5% fat pork mince

1/2 tsp sage

pinch chilli flakes

1/2 lemon zested and juiced

2 tsp olive oil (4 syns)

2 garlic cloves sliced thinly

salt and pepper

100g cherry tomatoes halved

  1. Put your pasta on to boil.
  2. Meanwhile fry off the pork mince until starting to crip up then add the fennel, sage, chilli flakes, garlic and lemon zest and a generous pinch of salt and pepper.
  3. Put your pasta into the boiling water at this time and cook according to packet instructions -2 minutes.
  4. Add a little of the pasta water to the mince and the tomatoes.
  5. Using tongs move the pasta from the pot to the sausage pan, pour over the olive oil and toss everything together adding a little pasta water to help keep everything loose.

A great dish to share with friends and delicious with a side salad or steamed veggies.

Love Emily, Chef who slims x

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