Linguine with Brussel Sprouts Barigoule

Name: Linguine with Brussel Sprouts Barigoule
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams Brussels sprouts, trimmed and any discolored leaves discarded; 158 milliliters dry white wine; 59 milliliters chopped flat-leaf parsley; 1 teaspoon fresh thyme leaves, divided; 4 garlic cloves, finely chopped; 2 leeks (white and pale green parts); 1 Tbsp fresh lemon juice; 340 grams dried linguine; 3 Tbsps extra-virgin olive oil, divided; 6 servings Accompaniments: extra-virgin olive oil for drizzling; grated parmesan; 340 grams Savoy cabbage (about head), cored and sliced 1/4 inch thick; 3 Tbsps unsalted butter, divided; 946 milliliters water

Linguine with Brussel Sprouts Barigoule is a vegetarian recipe with 6 servings. One portion of this dish contains approximately 11g of protein, 28g of fat, and a total of 522 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have accompaniments: olive oil, thyme leaves, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes. It works well as a reasonably priced side dish.

Instructions

Reserve a few outer layers of leaves from Brussels sprouts. Quarter Brussels sprouts lengthwise. Thinly slice leeks, then wash.

Ingredients you will need

Brussels Sprouts

Leek

Cook leeks and cabbage in 2 tablespoons oil and 2 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet (preferably with straight sides) over medium heat, stirring occasionally, until softened, about 5 minutes.

Ingredients you will need

Salt And Pepper

Cabbage

Butter

Leek

Cooking Oil

Equipment you will use

Frying Pan

Add garlic and cook, stirring, 1 minute.

Ingredients you will need

Garlic

Add wine and simmer until most of liquid has evaporated, 2 to 3 minutes.

Ingredients you will need

Wine

Add water, lemon juice, 1/2 teaspoon thyme, and remaining tablespoon each of oil and butter. Simmer briskly, covered, until cabbage is tender and liquid is reduced by half, about 15 minutes. Stir in Brussels sprouts and leaves and simmer, covered, stirring occasionally, until tender, about 5 minutes.

Ingredients you will need

Brussels Sprouts

Lemon Juice

Cabbage

Butter

Thyme

Water

Cooking Oil

Cook linguine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until almost al dente. Reserve 2 cups pasta-cooking water, then drain pasta.

Ingredients you will need

Linguine