Gluten-free pasta with Brussels sprouts, lemon and ricotta
Ingredients
- 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
Steps
-
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.
