Gluten-Free Pasta Tossed with Brussels Sprouts, Lemon, and Ricotta

Instructions:

1. Step 1:

   Prepare the spaghetti in a pot of salted water according to package instructions. Reserve 1/4 cup pasta water, then drain. Return pasta to the pot.

2. Step 2:

   Meanwhile, trim the bottoms off of the Brussels sprouts and cut into quarters. In a large skillet, heat olive oil over medium-high and add Brussels sprouts, plus salt and pepper to taste. Cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook 1 minute more.
   

   PREP TIP

   PREP TIP:

   Cut off the tough stem ends of the Brussels sprouts to help them cook more easily and evenly.

3. Step 3:

   Zest the lemon and chop the chives. Add both to a small bowl with ricotta and red pepper flakes. Add a tablespoon of reserved cooking liquid and stir until it reaches a cream-like consistency (add more water if not smooth enough).

4. Step 4:

   Add the Brussels sprouts and ricotta mixture to the pasta pot, tossing to combine. Sprinkle with Parmesan and season with salt and pepper to taste.