FETTUCCINE WITH BRUSSELS SPROUTS, LEMON AND RICOTTA
Brussels sprouts love a whisper of lemon, which is what the zest provides in this combo. The ricotta becomes creamy when you add a small amount of cooking water from the pasta to it, but you have to serve this right away or the ricotta will stiffen up again. I used gluten free Le Veneziane fettuccine made with cornmeal, and thought the color and texture were very good. It only took 5 to 6 minutes to cook. It works equally well with standard pasta.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 20m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Begin heating water for pasta.
- Trim bottoms of Brussels sprouts and quarter lengthwise or slice. Heat oil over high heat in a large, heavy skillet and add Brussels sprouts. Sear for about a minute without stirring, then turn the heat to medium-high, add salt and pepper to taste and stir or toss in the pan until tender and the edges are seared light brown, about 5 minutes. Some of the leaves will detach and get black, but don't worry, you can discard them. Remove from heat and transfer to a bowl or plate.
- When water comes to a boil, salt generously and add pasta. While pasta is cooking, mix together ricotta, garlic, lemon zest and chives (or parsley and chives) in a large bowl. Season to taste with salt and pepper.
- When pasta is cooked al dente (see timing instructions on package but check a minute before indicated time), remove 1/4 cup of the pasta water. Mix 2 to 4 tablespoons with ricotta. It should have the consistency of cream. Add a little more water if it doesn't. Drain the pasta and toss with Brussels sprouts, ricotta mixture and Parmesan. If pasta seems dry, toss with a little more of the cooking water or another tablespoon of olive oil. Serve at once.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 14 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 509 milligrams, Sugar 4 grams
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Angela Onwuegbuzie
[email protected]I'm not a big fan of ricotta cheese. Do you think I could substitute another type of cheese, like Parmesan or mozzarella?
Cody Griggs
[email protected]This recipe sounds healthy and delicious. I'm definitely going to give it a try.
arman armancheema
[email protected]I'm not sure about the combination of brussels sprouts and lemon. I might try using a different citrus fruit, like orange or grapefruit.
Carlee N
[email protected]I'm going to try this recipe with some roasted butternut squash. I think it will be a great addition.
Sean Botha
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make.
Dandre Washington
[email protected]I'm going to make this dish for my next dinner party. I think my guests will love it.
Farinto Idowu
[email protected]I'm always looking for new recipes with brussels sprouts. This one looks like a winner!
Daniel Goins
[email protected]This recipe looks delicious! I can't wait to try it.
Izhar Mohammad
[email protected]I don't like brussels sprouts, so I'm not going to try this recipe.
Mohamed Boucetta
[email protected]This recipe is too complicated. I prefer simpler dishes.
Yashira REGALADO PEREZ
[email protected]I'm not sure what went wrong, but my dish turned out bland. Maybe I didn't use enough lemon juice.
Sammar Shazad2
[email protected]Next time I make this dish, I'm going to try using different types of cheese, such as Parmesan or Asiago.
Effy Ou
[email protected]I added some chopped walnuts to the dish for extra crunch. It was a great addition.
kira Yagimi
[email protected]This recipe is a great way to use up leftover brussels sprouts.
Sajaj Hsh
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Ahmad Mehar
[email protected]This recipe is a keeper! It's definitely going into my regular rotation.
Muhammadshahzad Shehzad
[email protected]I'm not usually a fan of brussels sprouts, but this recipe changed my mind. The combination of flavors was amazing.
Murtaza Abro
[email protected]This dish was easy to make and turned out delicious. I especially loved the crispy brussels sprouts.
Ricky El
[email protected]Just tried this recipe and it was a hit with my family! The flavors of the brussels sprouts, lemon, and ricotta complemented each other perfectly.