Simple Supper- Pasta with Brussel Sprouts, Ricotta, and Mozzarella

I love putting simple ingredients into a pan and calling it dinner. We're hungry and tired when we get home from school. The kids want something with cheese or peanut butter on it, we big people want comfort to transition us from work to home, and we all just want food NOW (which we're working on- oh those French for making us realize that waiting for things is actually a good thing...I mean, I had NO clue...sarcasm intended- good article, but not all of us Americans are clueless.)

Last week- We had the staples- onions, kosher salt, olive oil, and pasta. 

We also had some ricotta cheese, a ball of fresh mozzarella, and a bag of frozen brussel sprouts. 

It was EASY

EXTRA CHEESY

and DIVINE!

Of course- finishing the meal off with some good ole fashion Thin Mints (thank you Girl Scouts) 

made it even more DIVINE!

Pasta with Brussel Sprouts, Ricotta, and Mozzarella

Saute onions and thawed brussel sprouts in olive oil and kosher/sea salt until slightly brown and tender. 

Add cooked pasta with 1/4 cup of pasta water.

Add 3/4 cup of ricotta cheese.

Add 1 cup of cut up fresh mozzarella cheese. 

Stir to coat and melt.

ENJOY!

Comments

[Tim]

You can also add carrots to the brussel sprout recipe. I've never done it with cheese that way. Maybe grated parmesan cheese, but never the cheesiness you went for. I will have to try it out.