Doc V's Healthy Kitchen

For 2p chop 1 cute lady fennel and 1 small male fennel (remember, blogpost In love with fregola) in small pieces. Bake in a drizzle of olive oil. After a few mins add 4 chopped garlic cloves, 1 chopped chili pepper and 1 teaspoon of grinded fennel seeds. Add some lemon juice and zeste for a bit of freshness.
In the meanwhile boil some pasta al dente. Add a bit of cooking water to the fennel dish. Put pasta and vegetables together and add 100 grams of ricotta and 2 table spoons of grated pecorino to get a creamy sauce. Serve the pasta with extra cheese and a green salad. Super simple, cheap and tasty.