Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)
Photo: Johnny Autry; Styling: Cindy Barr

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Chef's Notes

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 www.choosemyplate.gov.

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