Hearty Whole-Wheat Pasta With Brussels Sprouts, Cheese and Potato
- Total Time
- 45 minutes, plus resting
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1¾pounds brussels sprouts, trimmed and halved
- 1(8-ounce) baking potato, peeled and in 1-inch dice
- 1pound whole wheat or spelt tortiglioni or penne
- Salt, to taste
- ½cup ricotta
- 8ounces Gruyère, in ½-inch dice
- 3tablespoons unsalted butter
- 1tablespoon olive oil
- 1garlic clove, minced
- 4sage leaves, shredded
- ½cup grated Parmesan
Nutritional analysis per serving (8 servings)
502 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 24 grams protein; 570 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 400 degrees. Bring a large pot of water to a boil. Salt the water generously, then add brussels sprouts, potato and pasta, and let water come back to a boil. Cook for about 8 to 10 minutes, or until potato is tender and pasta is al dente. Just before draining, remove 2 cups of the cooking liquid and set aside.
- Step 2
Tip drained pasta, brussels sprouts and potato into an approximately 10-by-15-inch roasting pan (or a 9-by-13-inch lasagna dish), then add ricotta, Gruyère and 1 cup cooking water, and toss well. Add more liquid if you think the pasta is too dry.
- Step 3
Warm butter, olive oil and garlic in a small saucepan and, when melted and beginning to sizzle gently, add sage and fry for about 30 seconds. Spoon or dribble the butter and sage over the pasta. Sprinkle with Parmesan and bake for 20 minutes, by which time the surface will be scorched a light gold. Let stand for at least 15 minutes before eating.
Private Notes
Comments
This is a ridiculously delicious dish!
I also recommend roasting or sautéing the Brussels sprouts until they brown, to give a more complex flavor.
Make it today! You will not be sorry!
I read all readers notes before beginning and I do believe it's the reason I enjoyed eating this. I roasted not only the Brussel sprouts but the potatoes and my own addition of mixed mushrooms, (8 oz), and a handful of pine nuts as well; all for slightly different times to arrive at a sheet pan of properly roasted ingredients. I doubled the garlic and ricotta and used chicken broth for the liquid before final baking. What would I do the next time I do this recipe? Maybe sliced Prosciutto!?!
Oh, this was so good. I cut the pasta in half (One pound of pasta is way too much for recipes like this. Pasta companies should change standard size box to 12 oz). I had a small red bell pepper and small broccoli floret. So I roasted them along with Brussels Sprouts. (definitely roast the veggies, don’t boil with pasta - At 400° for about 15-20 minutes). Only other change was adding one full cup of ricotta, a little lemon zest and some red pepper flakes. This will be a standard at our house.
added 1/2 tsp. crushed red pepper to brussels sprouts and roasted them for 10 minutes at 425. Used 1 cup ricotta. Added black pepper and salt along the way. Increased garlic to 3 cloves. No sage.
Really nice recipe. I roast the brussels separately along with some sweet potato instead of baking potato.
You know it's a good recipe when you're brimming with ideas about how to cook it next. I echo many of the comments below: roasting > boiling vegetables, and adding chicken. I also tripled the garlic and sage and probably could have even done more. There is also plenty of opportunity to add in some additional spices, so play around with your favorites.
Advertisement