The snow is coming down in waves instead of flakes. I’m curled up under my fuzziest blanket with a cup of hot tea, and I’m thinking about how grateful I am to have someplace warm to stay.
There are some life things going on that I can’t really talk about here, but that’s why this post will be short and simple comparatively. Not necessarily having to do with me… I’m especially worried for a friend of mine, who is going through something difficult.
Today’s recipe is one of my favorite types of pasta. And I say this as a former brussels sprouts skeptic. But when they’re sautéed in a little olive oil and then mixed with the pasta, salt, pepper, and lemon – they’re out of this world. If you’ve ever doubted the magical powers of the sprouts, I highly recommend giving this pasta a try!
- 1 Lb Orecchiette, or other small pasta
- 8 Brussels Sprouts, shaved thin
- Extra Virgin Olive Oil for sauté
- 4-5 Cloves Garlic, minced
- Juice from ½ a Lemon
- ¼ Tsp Salt
- ¼ Tsp Pepper
- Sprinkle of Red Pepper Flakes
- A Little Lemon Zest
- Sprouts, for serving (optional)
- Start by cooking the pasta according to the package's directions.
- While the pasta is cooking, shave the brussels sprouts as thinly as possible on a mandoline. If you don't have a mandoline, slice the brussels sprouts (carefully!!) thinly with a knife.
- When pasta is done, drain water and set aside.
- Bring a large sauté pan to medium heat with a generous drizzle of extra virgin olive oil. Add in garlic cloves and sauté until they're fragrant, being careful to ensure they don't burn.
- Then, add in shaved brussels sprouts and sauté with garlic for about 5-7 minutes.
- When done, pour the sautéed brussels sprouts in with the pasta, and mix well. Add in lemon juice, salt, pepper, red pepper flakes, and lemon zest and stir. Taste and adjust seasonings - I added in more pepper and lemon zest.
- Serve with sprouts, if desired.
Quote of the Day:
Do not be afraid, for I am with you.