So cheap, so easy, so veggie. The fennel and the artichoke work together beautifully.
Go heavy on that lemon zest to bring the kick.
Cooking Time (includes preparation time): 35 Minutes
1 Fennel - £1.20
285g Artichoke Hearts -£1.75
1 Lemon - £0.35
500g Tagliatelle - £0.56
1 Courgette - £0.40
Mascarpone - £1.30
Garlic - £0.30
Total Cost - £6.16 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Cut your fennel into thin slices. Add to a pan with a splash of olive oil and cook over a low-medium heat until very soft and tender. This will take about 12-15 minutes.
At this point, add 1 grated courgette. Stir it around, and once it is beginning to brown add your artichokes and 2 sliced cloves of garlic. Mix them around, and then after about 30 seconds add a heaped tablespoon of mascarpone. Stir it in.
Get your pasta cooking. Add 7-8 ladles of the starchy pasta water to the sauce and beat it in.
Into the sauce, add the juice and zest of a lemon. Grate in a healthy amount of pepper, add some salt and mix everything in.
Once the pasta is cooked, add it to the sauce. Fold everything in, and then serve it up. Garnish with fennel fronds and tuck in!