Ingredients
- 8 oz spaghetti
- 8 cups brussels sprouts
- 1 tbsp olive oil
- 1 ½ tbsp minced garlic
- 1 lemon
- 3 ½ tbsp fresh chives
- 2 cups ricotta
- 1 ¾ tsp red pepper flakes
- ¼ cup shredded parmesan cheese
Directions
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Step 1
Prepare spaghetti in a pot of salted water according to package instructions. Reserve ¼ cup pasta water, then drain. Return pasta to pot.
In this recipe- 8 oz spaghetti
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Step 2
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.
In this recipe- 8 cups brussels sprouts
- 1 tbsp olive oil
- 1 ½ tbsp minced garlic
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Step 3
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).
In this recipe- 1 lemon
- 3 ½ tbsp fresh chives
- 2 cups ricotta
- 1 ¾ tsp red pepper flakes
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Step 4
Add brussels sprouts and ricotta mixture to pasta pot, tossing to combine. Sprinkle with parmesan and season with salt and pepper to taste.
In this recipe- 8 cups brussels sprouts
- 2 cups ricotta
- ¼ cup shredded parmesan cheese
For more tender brussels sprouts, trim off the bottom of each stem, and remove the tougher outer leaves. If they vary a lot in size, cut the largest ones in half or quarters from top to bottom, keeping the stem intact to hold the leaves together.