The wholesome, earthy brussels sprouts in this recipe are packed with flavor, heightened by Parmesan cheese and toasted garlic. The pasta helps to round out the dish, soaking up some of the residual cooking liquid and adding more volume.
Recipe from hellohealthy.
-1.5 cups uncooked penne pasta
-18 brussels sprouts
-1-2 tablespoons olive oil
-2 teaspoons butter
-2 teaspoons minced garlic
-salt and pepper to taste
-3 tablespoons grated Parmesan cheese
Boil water and cook the pasta al dente. Drain and set aside in a separate bowl.
Trim the stems from the brussels sprouts and the outer leaf, then wash and slice in half lengthwise. Pour the olive oil in a saute pan over medium heat, then add the brussels sprouts. Cook for 5 minutes, then turn and cook for another 4 minutes. You are looking for a rich color on the brussels sprouts.
Add the butter and garlic and cook for 1-2 minutes. Sprinkle salt and pepper over the brussels sprouts.
Pour the contents of the saute pan, including any residual oil or butter, into the bowl with the pasta, and toss to coat.
Serves about 3. Sprinkle with a tablespoon of Parmesan cheese before serving.
We enjoyed this recipe as a meal, the crisp of the fresh, sauteed brussels sprouts and garlic is an excellent experience. Cut down the pasta or out entirely to make this a quick and delicious side dish to another meal.