Pasta with Ricotta and Brussels Sprouts
look in your fridge and then google ingredients until the internet tells you what to eat
things you’ll need: brussels sprouts, lemon, ricotta, onion, pasta, salt, pepper, and whatever you want to zhuzh it up
the internet told me to make this recipe from Martha Rose Shulman at The New York Times, but it’s a basic technique that I’ve used with goat cheese for Lemony Goat Cheese and White Bean Pasta with Asparagus and also Pasta with Goat Chees…
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