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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Katelyn Jeffs
[email protected]Would not recommend. The brussels sprouts were undercooked and the lemon-ricotta sauce was clumpy. Very disappointing.
Queen Rahina
[email protected]1 star. This recipe was a disaster! The brussels sprouts were mushy and the lemon-ricotta sauce was watery. Avoid at all costs!
ashik gamer
[email protected]Meh. It was okay. The flavors were a bit too strong for me and the ricotta was a bit too heavy. Wouldn't make it again.
Shreejan Jung shahi
[email protected]Not a fan. The brussels sprouts were too overpowering and the lemon-ricotta sauce was too sour. Definitely not to my taste.
Arshad Bhuiyan
[email protected]This dish was a disappointment. The brussels sprouts were too bitter and the lemon-ricotta sauce was bland. Wouldn't recommend it.
Linda Laura
[email protected]Easy to make and incredibly tasty! Loved the texture of the brussels sprouts and the tangy lemon-ricotta sauce. Highly recommend!
Md Ismail
[email protected]This recipe was a hit! My friends raved about the unique flavor combination. The ricotta added a lovely creaminess and the lemon brightened up the dish.
David Hill
[email protected]Delicious! The lemon and ricotta gave the dish a light and refreshing flavor, while the brussels sprouts added a nice crunch. Will definitely be making this again soon.
Wajahat Malik
[email protected]5 stars! This fettuccine dish was a culinary masterpiece. The flavors were perfectly balanced and the ricotta added a luscious creaminess. Highly recommended!
CATN CTN
[email protected]Not a big fan of brussels sprouts, but this recipe changed my mind! The lemon-ricotta sauce was tangy and creamy, and the brussels sprouts had a nice caramelized flavor. I'll definitely be making this again.
Amazon Finds
[email protected]This recipe is a must-try for brussels sprouts lovers! The lemon and ricotta added a delightful twist to the classic vegetable, and the combination with fettuccine was simply divine.
Aaron Zapata
[email protected]Just made this for dinner and it was a huge success! The flavors melded together perfectly and the ricotta added a wonderful creamy texture. My kids even went back for seconds.
Shiv Mall
[email protected]This fettuccine dish is a game-changer! The brussels sprouts added a delightful crunch and the lemon-ricotta sauce was incredibly flavorful. I highly recommend it to anyone looking for a delicious and creative pasta dish.
Luvsign 73
[email protected]Tried this recipe last night and it was a hit! My family loved the unique flavor combination and the ricotta added a creamy richness that perfectly balanced the tangy lemon and slightly bitter brussels sprouts.
Yujan Gharti Magar
[email protected]Wow, this fettuccine dish was an absolute delight! The combination of brussels sprouts, lemon, and ricotta created a symphony of flavors that tantalized my taste buds. The recipe was easy to follow and the end result was simply stunning. A definite k