Lemon Orzo Pasta With Brussels Sprouts

1. 1

   ?Start by cutting up the Brussels sprouts, shallots and garlic. Heat some olive oil over medium heat in a large saute pan for the Brussels sprouts. Add one shallot and some salt and pepper. Cook for 3 minutes. Add garlic and let cook for a couple minutes. ????????Add Brussels sprouts and salt and pepper. Make sure all are face down to start (this will give them a good caramelizing). Don't let them burn, but they should get a nice dark brown crust, and the shallots will start to caramelize. It will take about 15 minutes to finish. Give the pan a shake occasionally to turn sprouts.

2. 2

   Start the sauce once the sprouts is cooking. In a small sauce pan, heat some oil and the butter over medium heat. Add remaining shallots and some salt and cook for 3 minutes. Add garlic, crushed red pepper and black pepper, and cook for 2 minutes. Add wine, lemon juice and zest, and capers and bring to a simmer. Let simmer for about 10-15 minutes.

3. 3

   Once all ingredients are cooking, start the pasta. Cook Orzo to al dente (according to the box).

4. 4

   Before draining the pasta, add about a 1/2 cup of pasta water to the sauce. This will help the sauce thicken up a bit. Drain pasta and return to pan. Add the sauce and Brussels sprouts to the orzo and mix to combine.

5. 5

   The orzo should be nice and smooth and fragrant. Serve immediately with a little Parmesan cheese grated on top. Also, make sure you save the leftovers for the next day. It is a great summer salad served cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.