- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
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
