Main course

Fettuccine with Brussels Sprouts, Almonds and Ricotta

Name: Fettuccine with Brussels Sprouts, Almonds and Ricotta
Total time: 30 min
Yield: 1
Ingredients: 100 g Fettuccine; 125 g Brussels sprouts; 65 g Ricotta Salata; 20 g Almonds; 1 Stk Garlic cloves; 1.25 tbsp Olive oil; 10 g Butter; 15 g Parmesan; 0.25 tsp Lemon zest; 20 g Amaretti; 15 g Chocolate shavings; 0.25 tbsp Cocoa powder; 1 pinch Chili flakes; 1 EL Lemon juice

Prep time

30 min

Portions

Difficulty

Easy

1207

kcal

Nutrition · Per portion

Carbs

113.1 g

Protein

41.1 g

Fat

67.1 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

Fettuccine mit Rosenkohl, Mandeln und Ricotta

KI-generiert

Ingredients

For 1 portion

Fettuccine
100 g
Brussels sprouts
125 g
Ricotta SalataOr: Ricotta, Feta, Goat cheese
65 g
Almonds
20 g
Garlic cloves
1 Stk
Olive oil
1,3 tbsp
ButterOr: vegan butter, margarine
10 g
ParmesanOr: Pecorino, vegan Parmesan
15 g
Lemon zest
¼ tsp
Amaretti
20 g
Chocolate shavings
15 g
Cocoa powder
¼ tbsp
Chili flakes
1 pinch
Lemon juice
1 EL

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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Main course

Fettuccine with Brussels Sprouts, Almonds and Ricotta

For 1 portion

Step by step

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