Wednesday, October 31, 2012

Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

D made this. He added 8 oz of chicken.

The portions were a good size and there were closer to 5 servings and 4 and that's with 2 Cups/serving.  I think it would have been better with a link of Italian Sauage, Pancetta, or bacon (which is what I thought was in the picture).  D thought it would have a deeper flavor with white wine instead of lemon.  Still we both liked it.

Will have again.

Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

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.

Yield: Serves 4 (serving size: 1 1/2 cups)
Hands-on: 25 Minutes
Total: 25 Minutes

8 ounces uncooked cavatappi pasta (couldn't find so used rotini)
2 teaspoons unsalted butter
Photo by: Photo: Johnny Autry;
Styling: Cindy Barr
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 (use white wine next time)
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
Add 8 oz of meat, such as chicken, sausage or bacon

1. Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a large bowl; keep warm.

2. Melt butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently.

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with cheese, pine nuts, and panko. Serve immediately.

Wine Match: A yeasty sparkling wine like the Lucien Albrecht Cremant d'Alsace Brut ($20) is a refreshing foil for the earthiness of the onions and sprouts and the nutty, salty cheese in this pasta dish. --Gretchen Roberts

Nutritional Information
Calories: 377; Fat: 12g; Saturated fat: 3.3g; Monounsaturated fat: 4.6g; Polyunsaturated fat: 2.1g; Protein: 13.1g; Carbohydrate: 56.8g; Fiber: 5.9g; Cholesterol: 10mg; Iron: 3.4mg; Sodium: 361mg; Calcium: 103mg

Cooking Light NOVEMBER 2012

No comments: