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Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  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

Cook'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.