Sprouts and Potatoes Pasta
Servings: 4 people
Ingredients
- ½ pound brussels sprouts, trimmed and halved
- ⅓ pound small, waxy potatoes, washed and cut into halves or quarters
- ½ pound penne pasta
- salt for pasta and veggie water
- 1 cup ricotta cheese
- 4 ounces shredded Swiss cheese
- 3 tablespoons soft unsalted butter
- 1 tablespoon olive oil
- 1 large garlic clove, grated
- 4 sage leaves shredded
- ¼ cup grated Parmesan cheese, or more
Instructions
- Preheat the oven to 400°F/200°C.
- Add the potatoes, pasta and sprouts to a large pot. Cover with a generous amount of water and stir in a generous amount of salt.Bring to a boil and cook until the pasta and veggies are just tender. Reserve a cup of pasta water and drain the rest. Return the pasta and veggies to the pot or transfer them to a large bowl.
- Meanwhile, heat the butter and oil in a small skillet. Stir in the grated garlic and cook until fragrant. Add the sage leaves. Cook until the leaves start to get crispy. Remove from heat.
- Stir the ricotta, shredded cheese and flavored butter/oil into the hot pasta. Transfer to a casserole dish, top with Parmesan cheese and bake for 15 - 20 minutes until the top is golden brown.
Notes
We served our pasta with grilled sausages and a salad. The extra sausages were chopped and added to the leftovers.