Sunday Pasta®: Penne Integrale con Cavolini di Bruxelles (Brussels Sprouts)
By Garrubbo Guide on May 23, 2012
Tastes great, less filling. The breakfast of champions. Low in calories. Rich in antioxidants. Part of a healthy diet. A good source of fiber. Helps supports regularity. Supports brain function. Heart healthy. You deserve a break today. No artificial flavors or coloring. No additives or preservatives. Low in sugar. Low in fat. Got sprouts? I can’t believe I ate the whole thing. I can’t believe it’s not butter. Where’s the beef? Clap on. Clap off.
p.s. It wouldn’t be crazy to add a handful of pancetta and/or breadcrumbs to the dish, as they might do in Italy, where everyone seems to be healthy and svelte, mainly because they would eat this delicious bowl of whole wheat pasta and fresh vegetables without thinking twice about the above bulls–t.
Sunday Pasta: Penne Integrale con Cavolini di Bruxelles (Brussels Sprouts)
Total Time: 30 minutes
1 lb whole wheat penne (or spaghetti)
1 lb Brussels sprouts
3 cloves garlic, chopped
½ cup olive oil
Salt and pepper to taste
Remove the stem of the Brussels sprouts and cut them in half, removing the rough outer leaves. Wash thoroughly. Steam the Brussesl sprouts for 10 minutes. In a large pan over medium, add the oil and sauté the garlic until golden. Add the Brussels spouts and cover. Let cook for 10 minutes, stirring frequently. Add salt and pepper to taste.
Bring a large pot of salted water to boil. Cook the pasta until al dente, and drain it, retaining one cup of the cooking water. Add the pasta to the Brussels spouts and mix together. Add some of the retained cooking water to taste. Serve immediately with a sprinkle of Parmigiano.
P.s. If you would like to add 6 oz of diced pancetta, add it to the pan before the garlic and cook over medium heat for a few minutes until golden. Also, a handful of breadcrumbs could be added when the pasta is mixed into the Brussels sprouts.
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