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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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 -5 servings
Calories: 424 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Cook the pasta in salted water just until al dente. Reserve 1 cup of the pasta water before draining it.
  2. 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.
  3. 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

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

% 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.