Lemon Ricotta Pasta with Brussels Sprouts
Upgrade your standard pasta dish with Lemon Ricotta Pasta; rigatoni tossed in a zesty, creamy sauce with sautéed Brussels sprouts.
Servings: 6
Calories: 517kcal
Ingredients
- 1-2 lbs Brussels sprouts cut into quarters
- 4 cloves Garlic diced
- 1 lb Rigatoni pasta
- 1 cup Ricotta
- 1 tsp Red pepper flakes
- ¼ tsp Dried rosemary
- ¼ tsp Dried thyme
- 1 tsp Dried parsley
- 1 tbsps Olive oil (additional tbsp for cooking brussels sprouts)
- ¾ cup Parmesan
- 2 Lemons zested and juiced
- 4 tbsps Salted butter
Instructions
- Drizzle 1 tbsp of olive oil in a pan and add brussels sprouts. Season with salt and pepper and cook until slightly browned. Add half of the diced garlic and cook for another 1-2 minutes. Remove from heat and set aside.
- Cook pasta according to package instructions. Reserve ½ cup of pasta water and drain pasta.
- While pasta is boiling, combine ricotta, remaining diced garlic, red pepper, rosemary, thyme, parsley, olive oil, parmesan, lemon zest and lemon juice. Mix together and season with salt and pepper, to taste.
- Add drained pasta to a large bowl and toss with butter. Once butter is melted, add ricotta mixture and continue to mix together. If you'd like to have a looser sauce, add pasta water, 2-3 tbsps at a time and mix together until desired consistency is reached. Add brussels sprouts and serve.
Notes
- For an even healthier dish, use whole-grain pasta. It's full of natural fiber and you'll feel full sooner.
- Do not overcook the pasta because it strips away the nutrients and results in mushy noodles.
- Reserve some of the pasta water in case you need it to help thicken the sauce.
- This is best served fresh or the ricotta will harden.
Nutrition
Calories: 517kcal | Carbohydrates: 69g | Protein: 22g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 346mg | Potassium: 585mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1198IU | Vitamin C: 84mg | Calcium: 299mg | Iron: 3mg