I had an extremely busy weekend and needed to squeeze this dinner in today, so I skipped the baking part and I substituted ingredients to match what I had on-hand. It came together very quickly while I was on a conference call about an annual fundraising event - yes, I am a multitasking maniac - and it was a hit! But I must admit that brussel sprouts are a family favorite. When we see brussel sprouts on the stalk at Trader Joe's, my 9-year-old does a little happy dance and blurts out, "Mom! Brussel sprouts! Can we have brussel sprouts tonight?!?" I cannot tell you how many people stare at me when he does that. So proud. "Absolutely, we can have that for dinner," I always say.
1/2 C whole milk fresh ricotta
freshly ground pink Himalaya salt and flower pepper
whole wheat penne