Brussels Sprouts Pasta with Brown Butter
Ingredients
The pasta and vegetables
-
½
cup
raw pecans
-
½
pound
short whole wheat pasta
-
3
cups
butternut squash, cubed
-
1
pound
Brussels sprouts, sliced
The sauce
-
8
tablespoons
unsalted butter
-
1
tablespoon
extra-virgin olive oil
-
1
teaspoon
chopped fresh thyme
-
⅛
teaspoon
ground nutmeg
-
1
tablespoon
freshly squeezed lemon juice
-
½
cup
dried cherries or cranberries
-
⅓
cup
grated Parmesan cheese
Seasoning
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
Instructions
- Preheat the oven to 350°F and toast the pecans for 8-10 minutes.
- Cook the pasta in salted boiling water until al dente, then drain.
- In a large skillet, heat olive oil and sauté butternut squash with salt and pepper for about 2 minutes.
- Add Brussels sprouts and cook until they are crisp-tender, about 5-6 minutes.
- In a separate pan, brown the butter over medium-low heat until it turns a toasty brown color.
- Combine the cooked pasta with the sautéed vegetables, then pour the brown butter over the top.
- Add thyme, nutmeg, lemon juice, dried cherries, toasted pecans, and half of the Parmesan. Stir to combine.
- Serve warm, topped with the remaining Parmesan cheese.
Nutrition Facts (estimated)
Servings
4
Calories
697
Total fat
39g
Total carbohydrates
79g
Total protein
19g
Sodium
20mg
Cholesterol
68mg
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