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photo Cavatappi with Browned Brussels Sprouts and Buttery Breadrumbs Recipe | Say Mmm

Cavatappi with Browned Brussels Sprouts and Buttery Breadrumbs

Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.
4 Servings - 25 min - myrecipes.com
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Servings:4  | Calories:454 | Total Fat:16g  | Chol:20mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 16g
25 %
Sat Fat 5g
25 %
Total Carb 67g
22 %
Fiber 11g
44 %
Sugars 5g
---
Cholesterol 20mg
7 %
Sodium 634mg
26 %
Protein 15g
29 %
Calories:
44% Cavatappi
34% Others combined
12% Pecorino Romano cheese
9% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

8 ounces uncooked cavatappi pasta
2 teaspoons unsalted butter
1/4 cup panko (Japanese breadcrumbs)
4 teaspoons olive oil
12 ounces Brussels sprouts, trimmed and thinly sliced
1 cup thinly sliced onion
1 teaspoon minced garlic
2/3 cup organic vegetable broth
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces pecorino Romano cheese, shaved (about 1/2 cup)
2 tablespoons pine nuts, toasted

 Directions : View recipe directions on myrecipes.com
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