Lemon zest, mint, black pepper and crushed red pepper all punch up the flavors of this vegetarian pasta from Ignacio Mattos of Café Altro Paradiso in New York City. To pair, Thomas Carter suggests the ultra-minerally Pietramarina white, from Benanti on Sicily’s Mount Etna.Slideshow: Spaghetti Recipes
I doubled the Brussel sprouts and garlic. I reduced the pasta water to 3/4 cup as a different reviewer recommended, and I had half as much pasta. I loved the lemon, mint, and Romano flavors!
Read MoreMy vegetarian "Little" (we were matched through Big Brothers, Big Sisters) chose this recipe. I have to admit, I did not have high expectations (not only are Brussels Sprouts not my favorite vegetable, I couldn't imagine how they would taste with mint). We both thought it was delicious! Having read the previous comment, I use my own judgment about how much pasta water to use. About ¾ c. seemed right to me.
Read MoreEverything was great until I added the two cups of pasta water. I don't know if it was a typo, but it diluted the flavor of the brussel sprout mixture dramatically. I had to add uncomfortable amounts of salt to the dish to compensate. I also don't understand why ricotta is even used here if the quantity is so small that the 2 cups of water will overwhelm both the flavor and texture. It seems like cream would accomplish something similar. The pecorino definitely saves this dish, but I don't think I need to make this again.
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