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Brussel Sprouts Pasta

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 cups brussels sprouts
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1 cup leeks
chopped
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½ cup sweet red bell peppers
sweet
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2 tablespoons butter
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2 tablespoons safflower oil
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1 tablespoon soy sauce, tamari
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½ cup parsley leaves
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1 cup cheddar cheese
grated
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml brussels sprouts
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237 ml leeks
chopped
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118 ml sweet red bell peppers
sweet
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3E+1 ml butter
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3E+1 ml safflower oil
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15 ml soy sauce, tamari
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118 ml parsley leaves
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237 ml cheddar cheese
grated
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 17874% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 391mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 13g
Vitamin A 33% Vitamin C 81%
Calcium 17% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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