Brussels Sprouts and Ricotta Pasta
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 -5 servings
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Calories
424 kcal
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Course
Main Course
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Cuisine
Italian
Brussels Sprouts and Ricotta Pasta
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Brussels Sprouts and Ricotta Pasta is made with garlicy sautéed brussels sprouts and a creamy ricotta sauce. Perfect fall and winter comfort food!
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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 Information
Show Details
Calories
424kcal
(21%)
Carbohydrates
68g
(23%)
Protein
18g
(36%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Cholesterol
18mg
(6%)
Sodium
165mg
(7%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4-5 servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 18g | 36% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 18mg | 6% |
| Sodium | 165mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
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