Farfalle With Sauteed Brussels Sprouts

1. 1

   Cut Brussels sprouts in half length-wise from top through stem. Trim away the cor and pull the leaves apart.

2. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.