Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs
Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs might be just the main course you are searching for. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 418 calories, 16g of protein, and 14g of fat. From preparation to the plate, this recipe takes around 25 minutes. If you have lemon rind, garlic, thyme leaves, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Cook pasta according to package directions, omitting salt and fat.
Drain and transfer to a large bowl; keep warm.
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 to pan; cook 2 minutes, stirring occasionally.
Add onion and garlic; cook 3 minutes or until onion is tender and the 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.
Wine Match: A yeasty sparkling wine like the Lucien Albrecht Cremant d'Alsace Brut ($2
is a refreshing foil for the earthiness of the onions and sprouts and the nutty, salty cheese in this pasta dish. --Gretchen Roberts