BRUSSELS SPROUTS PASTA
Serves 2
8 to 12 oz. Brussels sprouts
5 cloves garlic
1 shallot
8 oz. orecchiette pasta
1 tbsp. olive oil
1 tbsp. butter
Zest of 1 lemon
1⁄2 tsp. crushed red
pepper flakes 1 cup grated
Romano cheese
1. Put a large pot of salted water on to boil.
2. Chop Brussels sprouts into ribbons; place in a bowl. Slice garlic and shallot into half-moons; set aside. Once water is boiling, add orecchiette. Cook according to instructions.
3. Warm oil and butter in a large pan over medium. Add garlic and shallot; cook 1 min. Add Brussels sprouts and salt to taste. Cover; cook 5 min. Remove lid and stir. Reduce heat to low, add lemon zest and red pepper flakes; cook 3 to 4 min.
4. Strain cooked pasta, transfer to pan with vegetables and stir.
Add 1⁄2 cup grated Romano and 1⁄2 cup pasta cooking water and stir again. Taste and adjust with more lemon zest, red pepper flakes or Romano. Top with a bit more Romano and serve.
PER SERVING: 788 cal, 35g protein, 106g carbs, 10g fiber, 7g sugar, 27g fat