Rigatoni Pasta with Brussels Sprouts
Featured in the Honolulu Star-Advertiser on December 17, 2014.
Ingredients:
2 teaspoons unsalted butter
1/4 cup panko
4 teaspoons olive oil
12 ounces Brussels sprouts, trimmed and thinly sliced
1 cup thinly sliced onion
1 teaspoon minced garlic
2/3 cup vegetable broth
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons fresh thyme
Kosher salt and freshly ground black pepper to taste
8 ounces rigatoni pasta, cooked according to package directions
1 ounce Parmesan cheese, shaved (about 1/4 cup)
1 tablespoons pine nuts, toasted
Directions:
- Melt butter in a small skillet over medium heat; swirl to coat.
- Add panko to pan; cook 3 minutes or until browned, stirring frequently.
- Heat a large nonstick skillet over medium-high heat.
- Add oil to pan; swirl to coat.
- Add Brussels sprouts; cook 2 minutes, stirring occasionally.
- Add onion and garlic; cook 3 minutes or until onion is tender and 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.
Makes 4 servings.
Approximate Nutrient Analysis per serving: (not including salt to taste):
380 calories, 11 g fat, 3.5 g saturated fat, 10 mg cholesterol, 200 mg sodium, 57 g carbohydrate, 5 g fiber, 6 g sugar, 14 g protein
