I have a shelf in my pantry dedicated to all of the boxes of half used pasta, all in random shapes that I was either feeling in the moment while grocery shopping or I thought would look perfect in a specific recipe. This Rotelle pasta came from one of those boxes and now the other half is lurking in my pantry, I'm going to need to make more of an effort to start using up all of these random boxes before the pasta shapes take over.
Recipe from Naturally Ella.
-3/4 pound brussels sprouts
-2 tablespoons olive oil, divided
-6 ounces pasta
-1 clove garlic, minced
-1/2 cup heavy cream
-1 teaspoon lemon zest
-1 tablespoon lemon juice
-salt, to taste
-pepper, to taste
-1/4 cup walnuts, toasted
Preheat oven to 400˚. Quarter the brussels sprouts and toss them with one tablespoon olive oil. Spread into a single layer and roast until tender and browning, 20 to 25 minutes.
While the brussels sprouts roast, cook pasta according to package directions, then drain, reserving about 1/2 cup of pasta water and return the pasta to the pot.
To make cream sauce, in a small skillet heat olive oil over medium-low heat. Add garlic and cook for one minute. Add in the heavy cream and the one teaspoon of lemon zest. Bring the sauce to a boil and let cook until it thickens slightly, 6 to 8 minutes. Stir in lemon juice at the end.
Stir the sauce into the pasta and add the brussels sprouts. Add pasta water as needed to thin the sauce so that it will coat the pasta.
Top with toasted walnuts and serve.
This was a wonderful dinner to come home to after a long day at work. The sauce was light and delicate, which allowed the flavor of the roasted brussels to shine through. The walnuts added a nice crunch to a dish which is reminiscent of spring.