Quick Pasta with Brussels sprouts, almonds & Ricotta
Not only is the Name "Brussels sprouts" is beautiful but also its appearance. Its taste, of course, also, is so delicious nutty, if you roast him. I'm always happy as can be, when finally the cabbage-season. But is it not a pity that the Brussels sprouts need periods of his existence so often as a side dish? He is so versatile and so combining joyfully.
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Whether in casseroles, Quiches or with Pasta, the knubbelige winter vegetables in perfect harmony. Assuming of course one Brussels sprouts is generally tasty. My men and I are real Fans, eat the sprouts, however, prefer the fried version, also because of the smell when cooking. This is of course a matter of taste, but we love the roasted and when it is nice and crisp. And, of course, the time fit factor, because the fry in the skillet goes a lot faster. Sprouts is generally a small Jack of all trades. It contains a lot of Vitamin A and C and is also rich in minerals. We prefer to eat It in the domestic season, which accompanies us from September to February. So my Pasta with Brussels sprouts 😉 .
THE ICING ON THE CAKE IN MY PASTA WITH BRUSSELS SPROUTS
I combined the roasted Brussels sprouts with sliced almonds, because I've seen the combination once in one of my Favorite cookbooks. The almonds blend very well with the Brussels sprouts. You will be given in the pan in a Butter/Oil mixture, roasted and lightly browned. This is the extra icing on the cake in this dish, for me.
RICOTTA CHEESE FITS JUST PERFECTLY TO THIS DISH
Instead of freshly grated Parmesan cheese, I used Ricotta cheese. This brings a nice creaminess to the dish and gives it a great mouth feel. Also, Ricotta cheese is less fat in comparison to Parmesan cheese and in addition rich in valuable nutrients. He is made from whey and not from milk, as the typical, slightly crumbly consistency made therefore. This fits perfectly to my Pasta with Brussels sprouts.
Maybe You're running in a fine variant Ricotta canestrata food store once on the way. This is compressed more strongly, and especially the southern Italians use it as a grater of cheese-Alternative to Pasta.
Another simple, vegetarian dish with Brussels sprouts is my quick, fried Brussels sprouts from the pan is A great accompaniment to almost any occasion!
Quick Pasta with Brussels sprouts, almonds & Ricotta
INGREDIENTS
- 400 g of noodles - for example Fettuccine
- 500 g of Brussels sprouts - cleaned and quartered
- 250 g Ricotta cheese
- 80 g Butter
- 1 TBSP olive oil
- 50 g sliced almonds
- 2 cloves of garlic - pressed
- 2 Pinches Of Sea Salt
- black pepper - from the mill
INSTRUCTIONS
- The salted cooking water for the Fettuccine setting up and firm to the bite cooking.
- The Brussels sprouts, wash well and Strunk generously cut. Then fall , the outer leaves almost of their own accord. Now, In quarter - cut.
- The Butter and the Oil in a large frying pan on medium level heat.
- Then the almonds to the melted Butter/Oil mixture and 2 minutes Mitro and slightly tan.
- After You give the Brussels sprouts and the crushed garlic to it.
- The Brussels sprouts mix with two Pinches of sea salt and seasoning and approx. 10 minutes until Golden brown. The sprouts should be at the end of the cooking time, still bite to have.
- The noodles strain when they are done and on four plates. It is okay to be a little wet.
- The Brussels sprouts mixture on the noodles and sprinkle with the Ricotta cheese it cause. Done! I wish You a good appetite!