Best Fettuccine With Brussels Sprouts Lemon And Ricotta Recipes

FETTUCCINE WITH BRUSSELS SPROUTS

Fettuccine with Brussels Sprouts image

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

Ingredients

8 ounces uncooked fettuccine
1 pound fresh brussels sprouts, cored and separated into leaves
1/2 cup chopped red onion
1/3 cup butter, cubed
1/2 teaspoon minced garlic
1 cup shredded Parmesan cheese
3/4 cup walnut halves, toasted

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.

SHREDDED BRUSSELS SPROUT AND RICOTTA TOAST

Shredded Brussels Sprout and Ricotta Toast image

A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.

Categories Hors D'Oeuvre Appetizer Thanksgiving Brussels Sprout Ricotta Pine Nut Lemon Raisin

Yield 12-15 servings

Number Of Ingredients 14

Ingredients

30 (1/2") slices baguette or rustic country-style bread, or 15 slices Pullman bread, cut in half diagonally
1/2 cup olive oil, divided
1/4 cup golden raisins
1/4 cup pine nuts
1 medium shallot, finely chopped
1 tablespoon finely grated lemon zest (from 1 lemon)
3 tablespoons fresh lemon juice
2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more
1 pound Brussels sprouts, trimmed, halved lengthwise through root
2 cups high-quality whole-milk ricotta
Flaky sea salt

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 375°F. Arrange bread on 2 rimmed baking sheets and brush with 1/4 cup oil. Toast until lightly browned, 8-10 minutes.
Cover raisins with very hot water in a small bowl and let sit until ready to use, at least 5 minutes.
Heat a medium skillet over medium-high. Toast pine nuts, stirring often, until browned, 4-6 minutes. Transfer to a small plate; let cool.
Whisk shallot, lemon juice, honey, mustard, kosher salt, and 1/4 tsp. pepper in a large bowl. While whisking, stream in remaining 1/4 cup oil.
Thinly slice Brussels sprouts with a sharp knife or shred with shredding blade of a food processor. Transfer to bowl with dressing and stir in raisins. Toss to coat and let sit 15 minutes.
Spread toasts with ricotta (about 1 Tbsp. each). Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts. Top with lemon zest, pepper, and sea salt.

CARAMELIZED BRUSSELS SPROUTS PASTA WITH TOASTED CHICKPEAS

Caramelized Brussels Sprouts Pasta With Toasted Chickpeas image

This fast and satisfying vegetarian weeknight pasta packs in a whole pound of brussels sprouts. The mountain of shredded sprouts may seem like a lot, but like spinach, it will cook down. As the sprouts soften, they caramelize and naturally sweeten, losing any hints of bitterness. Chickpeas are toasted in olive oil until deep golden brown, crispy in spots and super toasty. They bring a nutty, earthy flavor to the dish, complementing the tangy capers and lemony sauce. Leftovers are tasty enjoyed cold like pasta salad, added to a frittata, or sautéed in olive oil until golden and topped with a fried egg.

Provided by Kay Chun

Categories dinner, lunch, weeknight, beans, noodles, pastas, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt and black pepper
6 tablespoons extra-virgin olive oil
1 (15-ounce) can chickpeas, rinsed and patted dry
2 tablespoons unsalted butter
3 garlic cloves, thinly sliced
1 pound brussels sprouts, trimmed and very thinly sliced (about 5 tightly packed cups)
8 ounces dried tagliatelle pasta
1/2 cup freshly grated Parmesan (about 1 1/2 ounces), plus more for serving
2 tablespoons drained capers
2 tablespoons lemon juice
1/2 teaspoon red-pepper flakes
1/4 cup chopped fresh chives

Steps:

Bring a pot of salted water to a boil.
Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.
Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.