Brussels Sprouts and Ricotta Pasta
Brussels Sprouts and Ricotta Pasta is made with garlicy sautéed brussels sprouts and a creamy ricotta sauce. Perfect fall and winter comfort food!
Servings: 4 -5 servings
Ingredients
- 12 ounces uncooked pasta such as cavatappi
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 12 ounces brussels sprouts trimmed and finely sliced
- 1 clove of garlic grated or minced
- 1/4 teaspoon red pepper flakes
- Salt and fresh ground black pepper to taste
- 1 lemon zest and juice
- 1 cup ricotta cheese
- 1/4 cup shredded parmesan cheese
Instructions
- Cook the pasta in salted water just until al dente. Reserve 1 cup of the pasta water before draining it.
- While the pasta cooks, add the olive oil to a large skillet over medium-high heat. When the skillet is hot, swirl the oil to coat the bottom. Add in the onion, brussels sprouts, garlic, red pepper flakes, salt and pepper. Sauté until the vegetables are tender and caramelized, about 6-8 minutes.
- Add the pasta, ricotta, parmesan, lemon zest, lemon juice, and about 1/2 cup of the pasta water to the skillet. Stir everything together until a sauce forms. Add additional pasta water as needed to thin out the sauce. Taste for seasoning and add more salt and pepper if needed. Top with extra shredded parmesan cheese if desired.
Nutrition
Calories: 424kcal | Carbohydrates: 68g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 18mg | Sodium: 165mg | Fiber: 4g | Sugar: 10g