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Photo: Jennifer Causey
Active Time:15 minsTotal Time:35 minsServings:6Jump to Nutrition Facts
Active Time:15 minsTotal Time:35 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundBrussels sprouts, trimmed and sliced lengthwise1largeMeyer or regular lemon, halved and seeded¾teaspoonsalt½teaspoonground pepper5tablespoonsextra-virgin olive oil, divided12ounceswhole-wheat fusilli pasta⅓cupgrated Pecorino Romano cheeseTorn fresh basil leaves for serving
Cook Mode(Keep screen awake)
Ingredients
1poundBrussels sprouts, trimmed and sliced lengthwise
1largeMeyer or regular lemon, halved and seeded
¾teaspoonsalt
½teaspoonground pepper
5tablespoonsextra-virgin olive oil, divided
12ounceswhole-wheat fusilli pasta
⅓cupgrated Pecorino Romano cheese
Torn fresh basil leaves for serving
DirectionsPreheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Combine Brussels sprouts, lemon halves, salt, pepper and 2 tablespoons oil in a large bowl; toss to coat well. Spread in an even layer on the prepared baking sheet. Roast until the Brussels sprouts are charred in spots and the lemons have softened, 18 to 20 minutes. Remove from oven and let cool for 5 minutes.Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions; drain and transfer to a large bowl.Add the Brussels sprouts to the pasta. Squeeze the juice of the lemons over the pasta mixture; transfer the lemons to a cutting board. Finely chop the peel, pith and fruit of the lemons.Add the chopped lemon, cheese and the remaining 3 tablespoons oil to the pasta; stir to combine. Divide the pasta evenly among 6 bowls and top with fresh basil, if desired.EquipmentParchment paperOriginally appeared: EatingWell.com, September 2021
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Combine Brussels sprouts, lemon halves, salt, pepper and 2 tablespoons oil in a large bowl; toss to coat well. Spread in an even layer on the prepared baking sheet. Roast until the Brussels sprouts are charred in spots and the lemons have softened, 18 to 20 minutes. Remove from oven and let cool for 5 minutes.Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions; drain and transfer to a large bowl.Add the Brussels sprouts to the pasta. Squeeze the juice of the lemons over the pasta mixture; transfer the lemons to a cutting board. Finely chop the peel, pith and fruit of the lemons.Add the chopped lemon, cheese and the remaining 3 tablespoons oil to the pasta; stir to combine. Divide the pasta evenly among 6 bowls and top with fresh basil, if desired.EquipmentParchment paper
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Combine Brussels sprouts, lemon halves, salt, pepper and 2 tablespoons oil in a large bowl; toss to coat well. Spread in an even layer on the prepared baking sheet. Roast until the Brussels sprouts are charred in spots and the lemons have softened, 18 to 20 minutes. Remove from oven and let cool for 5 minutes.
Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions; drain and transfer to a large bowl.
Add the Brussels sprouts to the pasta. Squeeze the juice of the lemons over the pasta mixture; transfer the lemons to a cutting board. Finely chop the peel, pith and fruit of the lemons.
Add the chopped lemon, cheese and the remaining 3 tablespoons oil to the pasta; stir to combine. Divide the pasta evenly among 6 bowls and top with fresh basil, if desired.
Equipment
Parchment paper
Originally appeared: EatingWell.com, September 2021
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Nutrition Facts(per serving)369Calories15gFat49gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
