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
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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
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