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Fettuccine With Brussels Sprouts, Lemon and Ricotta

Martha Rose Shulman
  • 20 minutes
  • Serves 4

INGREDIENTS

3

brussels sprouts (about 16)

2 tbsp

Chives or parsley

1

Garlic clove

2 tsp

Lemon

12 oz

Fettuccine

1

Salt and freshly ground pepper

2 tbsp

Olive oil, extra virgin

1 oz

Parmesan, grated

1/2 cup

Ricotta