Farfalle With Sauteed Brussels Sprouts Recipe

Name: Farfalle With Sauteed Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Brussels sprouts; coarse salt; freshly ground black pepper; 8 ounces farfalle; 2 tablespoons extra-virgin olive oil plus more for drizzling at serving time; 1 garlic clove minced; 4 tablespoons unsalted butter cut into pieces; 2 tablespoons capers rinsed and drained; 1/4 cup Italian flat leaf parsley fresh, coarsely chopped; 1 tablespoon zest 1 lemon, finely grated, 2 tbsp plus 1 lemon juice

Servings: persons

1 pound Brussels sprouts
coarse salt
freshly ground black pepper
8 ounces farfalle
2 tablespoons extra-virgin olive oil plus more for drizzling at serving time
1 garlic clove minced
4 tablespoons unsalted butter cut into pieces
2 tablespoons capers rinsed and drained
1/4 cup Italian flat leaf parsley fresh, coarsely chopped
1 tablespoon zest 1 lemon, finely grated, 2 tbsp plus 1 lemon juice

1
Cut Brussels sprouts in half length-wise from top through stem. Trim away the cor and pull the leaves apart.
2
Bring a large pot of water to a boil. Add salt and pasta according to directions (anywhere from 5-10 minutes). Reserve 1/3 cup of cooking water. Drain pasta and drizzle with olive oil.
3
In the meantime, heat 2 tbsp olive oil in a large saute pan over medium heat. Cook garlic until softened, stirring constantly (about 2 minutes). Add the Brussels Sprouts, tossing to coat. (Ruth's note: I actually sauteed Brussels Sprouts and garlic together for 2 minutes and then added the reserved cooking water). Cook over medium heat until the leaves are tender (about 5 minutes) stirring occasionally.
4
Add the drained pasta and butter and continue to cook, tossing until the pasta is warmed through and the butter has completely melted (Ruth's note: it will form a silky lovely sauce.)
5
Transfer to a serving bowl and add the capers, parsley and lemon zest & juice. Taste for seasoning, and add salt and pepper to your taste.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound Brussels sprouts, coarse salt, freshly ground black pepper, 8 ounces farfalle, and more.

Yes, Farfalle With Sauteed Brussels Sprouts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farfalle With Sauteed Brussels Sprouts

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