Gluten-Free Fettucine With Brussels Sprouts, Lemon and Ricotta

1. 1

   Begin heating water for pasta.

2. 2

   Trim bottoms of Brussels sprouts and quarter lengthwise or slice.

3. 3

   Heat oil over high heat in a large, heavy skillet and add Brussels sprouts.

4. 4

   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.

5. 5

   Some of the leaves will detach and get black, but dont worry, you can discard them.

6. 6

   Remove from heat and transfer to a bowl or plate.

7. 7

   When water comes to a boil, salt generously and add pasta.

8. 8

   While pasta is cooking, mix together ricotta, garlic, lemon zest and chives (or parsley and chives) in a large bowl.

9. 9

   Season to taste with salt and pepper.

10. 10

    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.

11. 11

    Mix 2 to 4 tablespoons with ricotta.

12. 12

    It should have the consistency of cream.

13. 13

    Add a little more water if it doesnt.

14. 14

    Drain the pasta and toss with Brussels sprouts, ricotta mixture and Parmesan.

15. 15

    If pasta seems dry, toss with a little more of the cooking water or another tablespoon of olive oil.

16. 16

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.