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.
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.
- 2 tablespoons extra virgin olive oil
- salt and freshly ground pepper to taste
- 1/2 cup ricotta
- 12 ounces fettuccine
- 3/4 pound brussels sprouts (about 16)
- 1 garlic clove mashed with a pinch of salt in a mort
- 2 teaspoons finely grated or chopped lemon zest (i use a micro
- 2 tablespoons minced chives or parsley or a combination
- 1 ounce parmesan grated (1/4 cup)
- Carbohydrate 275.96018410872 g
- Cholesterol 38.13 mg
- Fat 29.70534096576 g
- Fiber 37.421370492 g
- Protein 39.38819307912 g
- Saturated Fat 8.82800540388 g
- Serving Size 1 1 recipe (845g)
- Sodium 319.245828316 mg
- Sugar 238.53881361672 g
- Trans Fat 1.951229515356 g
- Calories 1498 calories
Step-by-step
- 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.
A Busy Mom's Quick and Delicious Weeknight Dinner
Life as a mom is a whirlwind of activity. Between school runs, work deadlines, and keeping the household running smoothly, finding time for anything, let alone a healthy and delicious home-cooked meal, can feel impossible. But I'm here to tell you it doesn't have to be! This Fettuccine with Brussels Sprouts, Lemon, and Ricotta recipe is my go-to weeknight dinner – quick, easy, and surprisingly elegant. It’s the perfect way to enjoy a flavorful meal without sacrificing precious time.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the cooking process is straightforward. Even on the busiest of days, I can whip this up in under 30 minutes. The Brussels sprouts, roasted to perfection, offer a delightful contrast in texture and flavor to the creamy ricotta and tender fettuccine. A squeeze of fresh lemon zest brightens the entire dish, adding a zesty punch that cuts through the richness of the ricotta. It's a balance of flavors and textures that my family absolutely loves.
What truly sets this recipe apart is its adaptability. I often adjust the ingredients based on what I have on hand. Sometimes I add a handful of spinach or kale to the Brussels sprouts for an extra boost of nutrients. Other times, I swap the chives for fresh basil or parsley, depending on my mood and what’s fresh from the garden. The versatility of this dish allows me to create a unique and delicious meal every time, without having to spend hours in the kitchen.
I've also found that this recipe is perfect for meal prepping. I often make a larger batch on the weekend and store individual portions in the fridge for quick and easy lunches or dinners throughout the week. This not only saves me time during the week but also ensures that my family is eating healthy and delicious meals, even when time is tight. It’s a win-win situation!
This isn't just a quick weeknight dinner; it's a celebration of simple ingredients, perfectly balanced flavors, and the joy of creating a delicious and nourishing meal for your loved ones, even amidst the chaos of everyday life. So next time you're looking for a quick, healthy, and delicious dinner option, give this recipe a try. You won't be disappointed!
Tips and Variations:
- For a vegetarian option: Omit the Parmesan cheese.
- Add some protein: Toss in some grilled chicken or shrimp for a more substantial meal.
- Spice it up: Add a pinch of red pepper flakes to the Brussels sprouts for a little heat.
- Make it creamy: Add a splash of heavy cream to the ricotta mixture for an extra-rich and decadent sauce.
This recipe is more than just a meal; it’s a testament to the ability to create something delicious and satisfying, even when time is a luxury. So ditch the takeout menus and give this simple yet elegant dish a try. Your family (and your sanity) will thank you for it!
I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out!
