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Brussels Sprouts Pasta

User Rating 5 Star Rating (4 Reviews)

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Brussels Sprouts Pasta

Brussels Sprouts Pasta

Photo © Molly Watson
Nutty brussels sprouts, rich eggs, and flavorful pecorino cheese make a quick and delicious (not to mention healthful) pasta sauce that's ready in the time it takes to boil water and cook pasta.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

  • 1 Tbsp. plus 1/2 tsp. fine sea salt, plus more to taste
  • 12 oz. penne pasta (or other bite-sized shape)
  • 2 Tbsp. olive oil or butter
  • 2 cloves garlic, minced
  • 1/4 tsp. red chile flakes (optional), plus more to taste
  • 8 oz. brussels sprouts, trimmed, outer leaves removed, and thinly sliced
  • 2 eggs, beaten
  • 1/2 cup grated Pecorino cheese (or other hard grating cheese, such as Parmesan), plus more to taste

Preparation:

  1. Bring a large pot of water to a boil. Add 1 Tbsp. salt and the pasta. Cook until the pasta is tender to the bite.
  2. Meanwhile, in a large frying pan over medium-high heat add the olive oil, garlic, and red pepper flakes. When fragrant and sizzling, add brussels sprouts and remaining 1/2 tsp. salt. Cook, stirring occasionally, until the brussels sprouts are soft, about 3 minutes. Reduce heat to low and keep warm, stirring occasionally.
  3. In a large bowl, combine the eggs and cheese. Set aside.
  4. When the pasta is done cooking, drain and immediately add to the egg and cheese mixture. Toss to coat the pasta (and lightly cook the eggs). Add the brussels sprouts mixture and toss to combine thoroughly. Add salt, pepper flakes, or cheese to taste. Serve hot.

 

Serves 4.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Modifications, Member judgewilliam

I agree about adding more brussels sprouts. I used penne and will try bowtie pasta next time. I added two spicy Italian sausage links (removed them from the casing and cooked them first; then used the pan to continue the recipe). This really kicks up the flavor. Next time I will add some sun dried tomatoes also. All around...excellent, very easy, and a great way to eat brussels sprouts. I used to think I hated them until I learned about roasting. I used this recipe to try something different and WOW!

10 out of 10 people found this helpful.

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