Spaghetti with Brussels Sprouts

Photography: Tango/C. | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 25 minutes
  • Portion size 4 servings



In large saucepan of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Reserving 1/2 cup of cooking liquid, drain pasta and return to saucepan.

Meanwhile, in large skillet, heat oil over medium-high heat. Add Brussels sprouts and cook, stirring, until tender, about 8 minutes; season with salt and pepper. Add vinegar and cook until evaporated, about 2 minutes.

Add ricotta, reserved cooking liquid and Brussels sprouts mixture to saucepan with spaghetti; toss to coat well. Sprinkle with hazelnuts, parsley and Parmesan (if using).

Nutritional facts PER SERVING: about

  • Iron 5 mg
  • Fibre 7 g
  • Sodium 250 mg
  • Sugars 6 g
  • Protein 20 g
  • Calories 510
  • Total fat 9 g
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 87 g
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Lunch & Dinner

Spaghetti with Brussels Sprouts