Pasta with Ricotta and Brussels Sprouts
This easy weeknight dinner comes together quickly and will have everyone asking for seconds. For a healthy kick, use whole wheat pasta and low fat ricotta.
Ingredients
- 1 pound pasta of your choice (I used whole wheat spaghetti)
- 1 tablespoon olive oil
- 4 cloves garlic, crushed
- 1½ pounds Brussels sprouts, halved
- ½ cup grated parmesan
- ½ cup roughly chopped hazelnuts
- ½ cup chopped parsley
- 1 cup ricotta
- 3 tablespoons balsamic vinegar
- Freshly ground salt and pepper
Directions
- Cook the pasta in a large pot of rapidly boiling salted water until al dente. Reserve ½ cup pasta water, drain and set aside.
- Meanwhile, heat olive oil in a large sauté pan. Add the garlic and Brussels sprouts and cook over high heat until lightly browned, about 8 minutes.
- Remove from the heat and add the cooked pasta, parmesan, hazelnuts, parsley, ricotta and balsamic vinegar. Toss to thoroughly combine, adding a splash of pasta water if too dry. Season with salt and pepper, garnish with additional parsley and chopped hazelnuts, and serve with additional parmesan.
Notes
Kosher dairy, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/pasta-with-ricotta-and-brussels-sprouts/