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Fennel and goat's cheese rigatoni recipe

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Cuisine: Greek
Servings: Serves 2
Cooking Time: Less than 30 minutes
Course: Main

Ingredients

200g rigatoni
2 tablespoons olive oil
1 baby fennel bulb, thinly sliced
1 red onion, sliced into wedges
1 clove garlic, sliced
2 tablespoons balsamic vinegar
baby rocket to serve
goat's cheese, crumbled, to serve

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Preparation

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

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

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

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.

If you enjoyed this Fennel and goat's cheese rigatoni recipe then browse more Greek recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

Greek Restaurants

Displaying 10 of 235 Greek Restaurants.

	Restaurant	Book Online	Suburb
1.	Cellar 47		Shepparton
2.	Santorini Hawthorn		Hawthorn
3.	Lemnos Taverna		Prahran
4.	Triselies		Katoomba
5.	Saffron		Manuka
6.	Yots Greek Taverna		Larrakeyah
7.	Eros Ouzeri		Adelaide
8.	Estia		Henley Beach
9.	George's Greek Tavern		Malvern East
10.	Greek Spot		Hawthorn

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