Brown butter pasta salad with brussel sprouts and ricotta

Indulge in the savory flavors of brown butter pasta salad paired with roasted brussel sprouts and creamy ricotta cheese. A culinary delight awaits!

Ingredients:

• 110g mezzi rigatoni pasta
• 10 heads brussel sprouts, thinly sliced
• 4 slices turkey bacon
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup ricotta
• salt and pepper, to taste

Instructions:

1. Boil the pasta in salted water until cooked. Once done, drain the pasta, rinse it with cold water, and then chill it in the refrigerator.
2. Heat up the oven to 180 °C. Place sliced brussel sprouts and turkey bacon on a baking sheet in a single layer. Cook in the oven for 10-15 minutes until the bacon is crunchy and the sprouts are golden brown.
3. Using a sturdy skillet, melt butter over medium low heat. Keep stirring as the butter starts to bubble. Once the foam dissipates and the butter turns brown with specks, add minced garlic. Continue stirring until the butter is fully browned and the garlic is fragrant.
4. Combine the chilled pasta with the browned butter, brussel sprouts, turkey bacon, and red pepper flakes. Mix everything together well. Add ricotta cheese and season with salt and pepper to taste.

Summary:

• Calories: 901 kcal
• Fat: 38 g
• Protein: 33 g
• Carbs: 110 g
• Potassium: 1320 mg
• Magnesium: 127 mg