FETTUCCINE WITH BRUSSELS SPROUTS, LEMON AND RICOTTA
Brussels sprouts love a whisper of lemon, which is what the zest provides in this combo. The ricotta becomes creamy when you add a small amount of cooking water from the pasta to it, but you have to serve this right away or the ricotta will stiffen up again. I used gluten free Le Veneziane fettuccine made with cornmeal, and thought the color and texture were very good. It only took 5 to 6 minutes to cook. It works equally well with standard pasta.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 20m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Begin heating water for pasta.
- Trim bottoms of Brussels sprouts and quarter lengthwise or slice. Heat oil over high heat in a large, heavy skillet and add Brussels sprouts. Sear for about a minute without stirring, then turn the heat to medium-high, add salt and pepper to taste and stir or toss in the pan until tender and the edges are seared light brown, about 5 minutes. Some of the leaves will detach and get black, but don't worry, you can discard them. Remove from heat and transfer to a bowl or plate.
- When water comes to a boil, salt generously and add pasta. While pasta is cooking, mix together ricotta, garlic, lemon zest and chives (or parsley and chives) in a large bowl. Season to taste with salt and pepper.
- When pasta is cooked al dente (see timing instructions on package but check a minute before indicated time), remove 1/4 cup of the pasta water. Mix 2 to 4 tablespoons with ricotta. It should have the consistency of cream. Add a little more water if it doesn't. Drain the pasta and toss with Brussels sprouts, ricotta mixture and Parmesan. If pasta seems dry, toss with a little more of the cooking water or another tablespoon of olive oil. Serve at once.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 14 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 509 milligrams, Sugar 4 grams
PASTA WITH BRUSSELS SPROUTS
Even family members who don't care for brussels sprouts won't be able to resist them tossed with pasta in a light cream sauce.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and salt to a boil. Add brussels sprouts and pasta. Return to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until sprouts and pasta are tender. Drain. , Combine the remaining ingredients; pour over pasta mixture and toss to coat.
Nutrition Facts : Calories 253 calories, Fat 15g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 722mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.
FETTUCCINE WITH BRUSSELS SPROUTS
To separate the leaves from the brussels sprouts, cut off the stem end to loosen the leaves. Then separate them with your fingers.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute brussels sprouts and onion in butter until tender. Add garlic; cook 1 minute longer. Drain fettuccine; add to the skillet and toss to coat. Sprinkle with cheese and walnuts.
Nutrition Facts : Calories 592 calories, Fat 35g fat (14g saturated fat), Cholesterol 55mg cholesterol, Sodium 541mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 8g fiber), Protein 22g protein.
FETTUCCINE WITH BRUSSELS SPROUTS AND PINE NUTS
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how anyone could dislike them.
Provided by Maggie Ruggiero
Categories Food Processor Pasta Sauté Vegetarian Quick & Easy High Fiber Low Sodium Pine Nut Fall Winter Healthy Brussels Sprout Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Slice Brussels sprouts in a food processor fitted with slicing disk.
- Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
- Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.
- Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
FETTUCCINE WITH BRUSSELS SPROUTS LEAVES, BROWN BUTTER, AND TOASTED WALNUTS
Plain sprouts can seem a little ascetic; the addition of brown butter brings them into their own as a topping for fettuccine. To remove individual brussels sprouts leaves, cut the stem out of each sprout and gently ease apart all the leaves.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Bring a large saucepan of water to a boil; add salt. Add pasta, and cook until al dente, 8 to 10 minutes. Drain, transfer to a medium bowl, and toss with 1 tablespoon butter. Cover, and keep warm while proceeding.
- Spread walnuts on a baking sheet, place in oven, and toast until fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside. Place 1/2 cup butter in a small saucepan over medium-high heat. Cook until butter begins to brown and is very fragrant, about 8 minutes. Strain, discarding solids, into a glass measuring cup or a small bowl, and set aside.
- Heat remaining 2 tablespoons butter in a large skillet over medium heat. Add onion and garlic, and cook until they start to soften, about 2 minutes. Add sprouts leaves, sprinkle with salt, pepper, and herbs, and continue cooking until leaves are bright green and tender and onions are translucent, 3 to 5 minutes. Add pasta to skillet, and drizzle with brown butter. Toss to combine, and cook until warmed through, seasoning with salt and pepper if needed. Transfer to a serving dish, and garnish with walnuts and Parmesan cheese. Serve immediately.
SPAGHETTI WITH BRUSSELS SPROUTS AND BACON
A favorite side dish, caramelized brussels with bacon, becomes a hearty weeknight main.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Cook bacon in a large straight-sided skillet over medium-high until browned, 8 to 10 minutes. Transfer to a paper towel-lined plate; remove all but 1 tablespoon fat from skillet.
- Add half of sprouts and cook, tossing occasionally, until tender and browned, about 7 minutes; season with salt and pepper. Transfer to plate with bacon. (If skillet is getting dark, add 1 to 2 tablespoons water and scrape up browned bits from bottom, leaving them in skillet.) Add 1 tablespoon oil; repeat with remaining sprouts. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain, reserving 1 1/4 cups pasta water.
- Add remaining 2 tablespoons oil and garlic to skillet and cook over low, stirring, until just beginning to brown, about 2 minutes. Add pasta, reserved pasta water, and cheese; stir to coat, 2 minutes. Serve immediately, topped with bacon, brussels sprouts, and more cheese.
More about "fettuccine with brussels sprouts recipes"
CREAMY FETTUCCINE WITH BRUSSELS SPROUTS & MUSHROOMS
From eatingwell.com
Reviews 28Category Healthy Pasta And Noodle RecipesRatings 29Calories 384 per serving
- Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
- Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.
PASTA WITH BRUSSELS SPROUTS AND PECORINO CHEESE RECIPE
From thespruceeats.com
10 BEST BRUSSEL SPROUTS PASTA RECIPES | YUMMLY
From yummly.com
FETTUCCINE WITH BRUSSELS SPROUTS RECIPES
From noterecipes.com
COOKING WITH STYLES | ROASTED BRUSSEL SPROUTS AND CAULIFLOWER
From cbs8.com
BUTTERNUT SQUASH PASTA SALAD WITH BRUSSELS SPROUTS, PECANS, AND ...
From juliasalbum.com
ROASTED BRUSSELS SPROUTS STALK WITH 3 DIPS RECIPE
From simplyrecipes.com
AIR FRYER BRUSSELS SPROUTS WITH BACON RECIPE
From allrecipes.com
SAUSAGE PASTA WITH BRUSSELS SPROUTS RECIPES - FATSECRET.COM
From fatsecret.com
CACIO E PEPE BRUSSELS SPROUTS STALK RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
4 RECIPES FOR PASTA WITH BRUSSELS SPROUTS - LA CUCINA ITALIANA
From lacucinaitaliana.com
FETTUCCINE WITH BRUSSELS SPROUTS, CRANBERRIES, AND …
From saveur.com
CREAMY FETTUCCINE WITH BRUSSELS SPROUTS MUSHROOMS …
From webmd.com
BRUSSELS SPROUTS AND SAUSAGE STIR-FRY RECIPE | BON APPéTIT
From bonappetit.com
CREAMY FETTUCCINE WITH BRUSSELS SPROUTS & MUSHROOMS | RECIPE CART
From getrecipecart.com
POMEGRANATE BRUSSELS SPROUTS - RECIPE RUNNER
From reciperunner.com
WHAT TO EAT WITH BRUSSEL SPROUTS - 20 RECIPES! | LEMONS + ZEST
From lemonsandzest.com
SHAVED BRUSSELS SPROUTS SALAD RECIPE - FOOD.COM
From food.com
CREAMY FETTUCCINE WITH BRUSSELS SPROUTS AND MUSHROOMS
From cook.me
ROASTED BRUSSEL SPROUT PASTA - LAZY CAT KITCHEN
From lazycatkitchen.com
FETTUCCINE WITH BRUSSELS SPROUTS FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
BEAN PASTA WITH BRUSSELS SPROUTS AND "BLUE CHEESE" | RECIPE CART
From getrecipecart.com
HOW TO MAKE CREAMY FETTUCCINE WITH BRUSSELS SPROUTS
From msn.com
BRUSSELS SPROUTS GRILLED CHEESE SANDWICH RECIPE - YOUTUBE
From youtube.com
BRUSSELS SPROUTS PASTA WITH BROWN BUTTER – WELLPLATED.COM
From wellplated.com
ROASTED BRUSSELS SPROUTS AND MUSHROOMS. - THE PRETTY BEE
From theprettybee.com
BRUSSELS SPROUTS FETTUCCINE - MEALTHY.COM
From mealthy.com
You'll also love