Best 2 Fettuccine With Brussels Sprouts Lemon And Ricotta Recipes
Craving a delightful and nutritious meal that tantalizes your taste buds? Look no further than fettuccine with Brussels sprouts, lemon, and ricotta. This culinary masterpiece combines the earthy flavors of roasted Brussels sprouts with the zesty brightness of lemon and the creamy richness of ricotta cheese. The result is a symphony of flavors that will leave you craving more.
This recipe is not only delicious but also packed with nutrients. Brussels sprouts are known for their high levels of vitamins and minerals, including vitamin C, vitamin K, and fiber. They also contain antioxidants that can help protect your cells from damage. Lemon adds a refreshing touch and is a good source of vitamin C. Ricotta cheese provides a creamy texture and is a good source of calcium and protein.
To make this dish, you'll start by roasting the Brussels sprouts until they are caramelized and tender. Then, you'll cook the fettuccine according to the package directions. While the pasta is cooking, you'll make a simple sauce by combining lemon juice, olive oil, and ricotta cheese. Once the pasta is cooked, you'll add it to the sauce and toss to coat. Finally, you'll top the pasta with the roasted Brussels sprouts and serve.
This recipe is versatile and can be customized to your liking. For a vegetarian version, you can omit the chicken. You can also add other vegetables to the dish, such as broccoli, cauliflower, or zucchini. If you like a spicy kick, you can add a pinch of red pepper flakes to the sauce.
No matter how you choose to make it, fettuccine with Brussels sprouts, lemon, and ricotta is sure to be a hit. It's a delicious and nutritious meal that's perfect for any occasion.
ONE-POT PASTA WITH RICOTTA AND LEMON
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
- Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
- Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.
FETTUCCINE WITH BRUSSELS SPROUTS
To separate the leaves from the brussels sprouts, cut off the stem end to loosen the leaves. Then separate them with your fingers.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute brussels sprouts and onion in butter until tender. Add garlic; cook 1 minute longer. Drain fettuccine; add to the skillet and toss to coat. Sprinkle with cheese and walnuts.
Nutrition Facts : Calories 592 calories, Fat 35g fat (14g saturated fat), Cholesterol 55mg cholesterol, Sodium 541mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 8g fiber), Protein 22g protein.
Tips:
- Prep the Brussels Sprouts Properly: Trim the Brussels sprouts and slice them thinly. This will help them cook evenly and quickly.
- Use a Large Skillet or Pan: You'll need a large skillet or pan to accommodate the Brussels sprouts and other ingredients. A 12-inch skillet is ideal.
- Don't Overcook the Brussels Sprouts: Cook the Brussels sprouts just until they are tender-crisp. Overcooking will make them mushy.
- Use Fresh Lemon Zest and Juice: Fresh lemon zest and juice add a bright, citrusy flavor to the dish. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less intense.
- Don't Skip the Ricotta Cheese: Ricotta cheese adds a creamy, tangy flavor to the dish. It also helps to balance out the bitterness of the Brussels sprouts.
- Serve Immediately: Fettuccine with Brussels sprouts, lemon, and ricotta is best served immediately. The pasta will start to absorb the sauce and become soggy if it sits for too long.
Conclusion:
This fettuccine with Brussels sprouts, lemon, and ricotta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The Brussels sprouts add a slightly bitter flavor that is balanced out by the sweetness of the lemon and the creaminess of the ricotta cheese. The whole dish comes together in just 30 minutes, so it's a great option for busy weeknights.
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