Gluten-Free Lemon Ricotta Penne

Ingredients

• 8 oz Lentil Penne, or any pasta you enjoy
• 1 cup reserved pasta water
• 6 slices of bacon
• 1/2 lemon, zested and juiced
• 2 cloves of garlic sliced
• 8oz Brussel Sprouts quartered
• 1/4 cup ricotta cheese
• 1/4 cup parmesan cheese
• 1/4 cup dry white wine
• 1/4 cup toasted pine nuts
• 1 tsp red pepper flakes
• Salt and Pepper to taste

Instructions

1. Start by quartering the Brussel sprouts, zesting/juicing the lemon, chopping the bacon, and slicing the garlic.
2. Place a medium-sized pot of water on the stove to boil before you begin cooking.
3. Heat a large non-stick pan over medium-high heat. Add the bacon to the pan and cook until the fat has rendered and your bacon is nice and crisp. (this is a gluten-free recipe, not a fat-free one). Using a slotted spoon remove your bacon from the pan and place it on a few paper towels. Set aside.
4. Add the quartered Brussel Sprouts to the pan with the bacon fat. Cook stirring occasionally until your sprouts are browned and slightly wilted. This should take about 5 minutes.
5. Begin cooking the pasta according to the package directions. Make sure to reserve a cup or more of the pasta water before you drain the pasta.
6. Add the garlic to the Brussel Sprout pan and cook until fragrant, about one minute.
7. Once the garlic has become fragrant add the wine to the pan and stir. Once evaporated slightly cooking the alcohol off, return the bacon to the pan.
8. Now add your cooked pasta, ricotta, parmesan, and juice of half a lemon to the pan. stir to combine. Gradually begin adding the reserved pasta water to the pan while gently stirring until you reach the desired consistency.
9. Season with salt, pepper, and red pepper flakes to taste.
10. Top with lemon zest and toasted pine nuts and serve immediately with a salad.