Gluten-free pasta with Brussels sprouts, lemon and ricotta
- 1 lb spaghetti
- 4 cups brussels sprouts
- 1 tbsp olive oil
- 1 ½ tbsp minced garlic
- 1 lemon
- 3 ½ tbsp chives
- 1 cup ricotta
- 1 ¾ tsp red pepper flakes
- ¼ cup shredded parmesan cheese
Prepare spaghetti in a pot of salted water according to package instructions. Reserve ¼ cup pasta water, then drain. Return pasta to pot.
Meanwhile, trim bottoms off brussels sprouts and cut into quarters. In a large skillet, heat olive oil over medium-high and add brussels sprouts, plus salt and pepper to taste. Cook, stirring occasionally, until softened, about 6 minutes. Add garlic and cook 1 minute more.
Zest lemon and chop chives. Add both to a small bowl with ricotta and red pepper flakes. Add a tablespoon of reserved cooking liquid and stir until it reaches a cream-like consistency (add more water if not smooth enough).
Add brussels sprouts and ricotta mixture to pasta pot, tossing to combine. Sprinkle with parmesan and season with salt and pepper to taste.