Apparently Bryan is getting tired of the usually broccoli, so this week at Costco I grabbed the Brussels sprouts. I was catching up on my Google reader and this recipe immediately caught my eye. I like how the veggies were integrated into the pasta making for a one dish meal.I followed the original recipe with the exception of adding some crushed red pepper and ground cayenne. Once it was all mixed together, I felt like it was still a little bland. I consulted my husband and he suggested adding some white wine and lemon juice. Perfect! This added a light sauce to the pasta and a ton more flavor.
Adapted from Love and Olive Oil
Ingredients
14 oz. spaghetti, Ronzoni Smart Taste
2 oz pancetta, diced
1/2 onion, chopped
3 cloves garlic, minced
1 dozen Brussels sprouts, shredded (about 2 cups)
1/2 cup cherry tomatoes, halved
salt and pepper
crushed red pepper flake
ground cayenne
1/2 cup white wine
1/4 cup lemon juice
1/4 cup Parmesan cheese
Directions
1. Bring a large pot of water to boil. Cook spaghetti until al dente according to package instructions.
2. Meanwhile, preheat a large saucepan over medium heat. Add pancetta, and cook until just starting to brown.
3. Add garlic and onion and cook until fragrant, about 3 minutes.
4. Add Brussels sprouts to pan and cook until tender and slightly translucent, about 5 minutes.
5. Add tomatoes and quickly sauté until just softened. Season with salt, pepper, red pepper flake and ground cayenne to taste.
6. Drain spaghetti, reserving 1/2 cup of the pasta water. Add noodles to Brussels sprout mixture. Toss until coated, adding pasta water a bit at a time if necessary.
7. Add white wine and lemon juice and toss to mix. Divide onto plates. Top with Parmesan cheese and serve.
The Facts
7 servings
Calories 256.9
Total Fat 4.5 g
Fiber 7.1 g
WW Points 5
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