Tuesday, December 14, 2010

Gourmet On A Budget: Brussels and Parmesan


1 lb whole wheat spaghetti

15 Brussels sprouts, cleaned and halved

1 cup cherry tomatoes, halved
1 tablespoon butter

3 cloves garlic, minced
2 tbsp olive oil, divided Pantry

zest and juice of one lemon
1/4 cup parmesan cheese


  • Preheat oven to 450 degrees F.
  • In a medium bowl, toss together the Brussels sprouts, garlic, lemon zest and juice and 1 tbsp of the olive oil until well-coated. Spread on a baking sheet, top with cubed butter, and roast for 20 minutes.
  • While the sprouts roast, cook the pasta according to directions in salted water until al dente. Drain.
  • Toss the pasta together with the remaining olive oil, tomatoes, salt and pepper. Sprinkle the parmesan cheese over the top.
  • Makes 4 servings.





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