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Ingredients
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- 12 ounces uncooked pasta (such as cavatappi)
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 12 ounces Brussels sprouts, trimmed and finely sliced
- 1 clove garlic, grated or minced
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- Zest and juice of 1 lemon
- 1 cup ricotta cheese
- 1/4 cup shredded Parmesan cheese
Instructions
- Boil salted water and cook pasta until al dente, reserving 1 cup of pasta water before draining.
- In a skillet, heat olive oil over medium-high heat. Sauté onion and Brussels sprouts until tender.
- Add garlic, red pepper flakes, salt, and pepper. Cook for 1-2 minutes.
- Add cooked pasta, ricotta, Parmesan, lemon zest, and lemon juice to the skillet, mixing well.
- Stir in reserved pasta water gradually until desired creaminess is achieved. Adjust seasoning as necessary.
- Serve warm, garnished with extra Parmesan cheese and black pepper.
Notes
Ensure pasta is cooked al dente for the best texture.
Lemon juice brightens the flavors, so don’t skip it.
Adjust the spice level to your liking by changing the red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Sauté and Boil
- Cuisine: Italian
Nutrition
- Calories: 400
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 4
- Protein: 14
- Cholesterol: 30