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Ingredients
Pasta with Brussels Sprouts
- Ingredients
- 12 ozs Brussels sprouts
- salt
- 14 ozs Whole Grain Pasta (i.e. Spaghetti or linguine)
- ½ oz parsley
- 3 Tbsps Grana Padano cheese
- 6 ozs Heavy cream
- 7 ozs Vegetable broth
- 6 ozs Gorgonzola
- peppers
- 1 Tbsp lemon juice
Clean the Brussels sprouts, remove outer leaves if necessary. Wash the sprouts and cut the stems crosswise. Cook the sprouts in boiling salted water for 8-10 minutes until al dente.
Meanwhile cook the pasta according to the package instructions in plenty of boiling salted water until al dente.
At the same time wash parsley, shake dry and chop. Chop the parmesan. Bring the cream to the boil with the stock. Crumble the gorgonzola and stir into the sauce with the parsley. Simmer for 4-5 minutes at medium heat. Season to taste with salt, pepper and lemon juice.
Drain the pasta in a sieve, let it drain and divide it into deep plates. Remove the leaves from the Brussels sprouts or cut them into quarters and add them as desired. Drizzle with Gorgonzola sauce and sprinkle with Grana Padano.
(Percentage of daily recommendation)
| Calorie | 588 cal. | (28 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.5 g | (52 %) |
Healthy, because
Brussels sprouts are rich in a variety of vitamins, including vitamin C for the immune system, vitamin for cell health and vitamin K, which supports healthy blood formation.
Even smarter
This pasta with brussels sprouts is easy to precook and take with you to the office for a delicious, easy lunch.