Roasted Brussels & Broccoli Pasta



Pasta is something I rarely make anymore. It's probably the most addicting thing for me, and makes me a whole lot let trim when I'm eating it on the reg. So, after the wedding last year (where I cut back on all carbs) I've tried to keep a healthy diet, leaving out a lot of refined carbs like pasta and white bread. I think it's a great habit, because now when I eat pasta, it's such a treat. 

I use any excuse I can to come up with new Brussels sprouts recipes. This is a simple one, and you've probably made something similar to it in the past. Roasted veggies. White wine & butter sauce. Capellini. Yup.  




Roasted Brussels & Broccoli Pasta
makes 3-4 servings

15 Brussels (trimmed, halved)
2 crowns + stalks broccoli
4 cloves garlic (unpeeled)
2 springs rosemary (whole)
olive oil
salt and pepper
1/2 box capellini pasta

for the sauce:
2 tbsp + 2-4 tbsp unsalted butter
1 tbsp olive oil
1 shallot (diced)
4 cloves garlic (minced)
1 tbsp capers
1/2 cup dry white wine
1/2 lemon (juice)
1/2 - 3/4 cup chicken broth (low sodium or homemade)
1/2 cup Parmesan (grated)

Preheat oven to 375 degrees. Trim Brussels sprouts, toss onto a foil lined baking sheet. Cut up broccoli stems into bite size pieces, same with the florets. Toss them onto the baking sheet. Add whole, unpeeled garlic cloves, a healthy amount of olive oil, salt and pepper. Toss around the pan until all the veggies are coated in oil. Pop into the oven for 20 - 25 minutes, depending on how you like your veggies. I left mine in for 25 minutes.

When there are about 10 minutes left of the veggies, make your sauce.  In a large saute pan, add olive oil and 2 tbsp unsalted butter and heat over medium heat. Add shallot and garlic. Cook for 5 minutes, but don't let it brown. Now add capers and white wine. Let the white wine simmer for about 3 minutes, and reduce slightly. Now add the lemon juice, 1/2 cup chicken broth, salt and pepper. Don't add too much salt because the capers are salty. Let simmer away until the veggies come out. If it gets too thick, add a little more chicken stock. Add the remaining 2-4 tbsp of butter (the more the better) and Parmesan right at the end. 

Take the veggies out of the oven. Squeeze the roasted garlic into the sauce and give it a good mix. 

Cook the pasta to al dente (it only take a couple of minutes for capellini) in salty water. Pour a ladle of the pasta water into the sauce and transfer the drained pasta directly into the sauce. 

Now dump all of the Brussels sprouts and broccoli into the sauce with the capellini. Toss to combine everything. Serve with some more freshly grated Parmesan. 



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