Third time making it...that's how much we enjoy it. I always seem to buy more than 12 oz of Brussels sprouts, so I double all the ingredients except the pasta. I prefer more veggies to pasta ratio in general, and when made this way it makes more than 4 servings. I also grate the Romano instead of shaving it. I think it distributes the cheesiness better. Definitely take the time to make the buttery panko crumbs. Keeper for us.
Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs
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.
More From Cooking Light
Total: 25 Minutes
- Calories: 377
- Fat: 12g
- Saturated fat: 3.3g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 2.1g
- Protein: 13.1g
- Carbohydrate: 56.8g
- Fiber: 5.9g
- Cholesterol: 10mg
- Iron: 3.4mg
- Sodium: 361mg
- Calcium: 103mg
- 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 www.choosemyplate.gov.
Only you will be able to view, print, and edit this note.Add Note