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Fettuccine with Brussels Sprouts, Almonds and Ricotta
From your Mealyo recipe library, perfect for beginners and pros.
Prep time
30 min
Portions
1
Difficulty
Easy
Calories
1069 kcal
Nutrition
Per portion
Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.
1069
kcal
Carbs
94g
Protein
39g
Fat
61g
Ingredients
For 1 portion
- Fettuccine100 g
- Brussels sprouts125 g
- Ricotta65 g
- Almonds20 g
- Garlic cloves1 Stk
- Olive oil1,3 tbsp
- Butter10 g
- Parmesan15 g
- Lemon zest¼ tsp
- Amaretti20 g
- Chocolate shavings15 g
- Cocoa powder¼ tbsp
- Chili flakes1 pinch
Method
Step by step
- 1
Trim Brussels sprouts and slice thinly.
- 2
Roughly chop almonds.
- 3
Cook fettuccine al dente in salted water.
- 4
Heat olive oil and butter in a pan.
- 5
Briefly toast garlic and almonds.
- 6
Add Brussels sprouts and fry about 8 min, season with salt, pepper and chili flakes.
- 7
Drain pasta, reserve cooking water.
- 8
Combine pasta with Brussels sprouts, lemon zest and lemon juice.
- 9
Loosen with cooking water if needed.
- 10
Serve with dollops of ricotta and Parmesan.
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