Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.


Serves 4 (serving size: 1 1/2 cups)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

Calories 377
Fat 12 g
Satfat 3.3 g
Monofat 4.6 g
Polyfat 2.1 g
Protein 13.1 g
Carbohydrate 56.8 g
Fiber 5.9 g
Cholesterol 10 mg
Iron 3.4 mg
Sodium 361 mg
Calcium 103 mg


8 ounces uncooked cavatappi pasta
2 teaspoons unsalted butter
1/4 cup panko (Japanese breadcrumbs)
4 teaspoons olive oil
12 ounces Brussels sprouts, trimmed and thinly sliced
1 cup thinly sliced onion
1 teaspoon minced garlic
2/3 cup organic vegetable broth
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces pecorino Romano cheese, shaved (about 1/2 cup)
2 tablespoons pine nuts, toasted


1. Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a large bowl; keep warm.

2. Melt butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently.

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with cheese, pine nuts, and panko. Serve immediately.

Wine Match: A yeasty sparkling wine like the Lucien Albrecht Cremant d'Alsace Brut ($20) is a refreshing foil for the earthiness of the onions and sprouts and the nutty, salty cheese in this pasta dish. --Gretchen Roberts


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Jackie Mills,

Cooking Light

November 2012
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