Brussel Sprouts Pasta
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
brussels sprouts
|
|
| 1 | cup |
leeks
chopped |
|
| ½ | cup |
sweet red bell peppers
sweet |
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
safflower oil
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | cup |
parsley leaves
|
|
| 1 | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
brussels sprouts
|
|
| 237 | ml |
leeks
chopped |
|
| 118 | ml |
sweet red bell peppers
sweet |
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
safflower oil
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 118 | ml |
parsley leaves
|
|
| 237 | ml |
cheddar cheese
grated |
|
Directions
Trim the ends off the brussel sprouts and steam the sprouts in boiling water until just tender.
Drain. Heat butter and oil and sauté leeks.
Add peppers and brussel sprouts, stirring until just golden on the edges.
Add soy sauce and let stand covered while you cook the pasta.
In a bowl, toss pasta with parsley and grated cheese.
Add the cooked vegetables and serve immediately while hot.
