Vegetarian

Whole-Wheat Pasta with Brussels Sprouts and Mushrooms takes several minutes to prepare.

Whole-Wheat Pasta with Brussels Sprouts and Mushrooms takes several minutes to cook.

Whole-Wheat Pasta with Brussels Sprouts and Mushrooms makes 4 servings.

The ingredients for Whole-Wheat Pasta with Brussels Sprouts and Mushrooms are:

Coarse salt and ground pepper
1/2 pound short whole-wheat pasta, such as rigatoni
2 tablespoons extra-virgin olive oil
2 cups shiitake mushrooms, thinly sliced
1/2 pound brussels sprouts, trimmed and shredded
3 garlic cloves, minced
1 teaspoon finely grated lemon zest, plus 2 teaspoons lemon juice
4 Tbsp parmesan cheese, shredded

Here is how you make Whole-Wheat Pasta with Brussels Sprouts and Mushrooms:

STEP 1In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/4 cup pasta water; drain pasta and return to pot.STEP 2Meanwhile, in a large skillet, heat half the oil over medium-high heat. Add mushrooms and season with salt. Cook, stirring occasionally, until browned, about 6 minutes. Add mushrooms to pasta. Reduce skillet heat to medium and add remaining oil, brussels sprouts, and garlic and season with salt and pepper. Cook, stirring often, until brussels sprouts are soft, 4 to 6 minutes.STEP 3Add brussels sprouts mixture and lemon zest to pasta. Stir in enough reserved water to create a thin sauce that coats pasta. Add lemon juice; season to taste with salt and pepper.Serve with parmesan cheese.Serving Size:?makes 4 servings

The nutritional information for Whole-Wheat Pasta with Brussels Sprouts and Mushrooms is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 323.7

• Total Fat: 10.2 g
• Cholesterol: 3.6 mg
• Sodium: 99.6 mg
• Total Carbs: 50.4 g
• Dietary Fiber: 9.5 g
• Protein: 11.7 g

The dietary needs meet for Whole-Wheat Pasta with Brussels Sprouts and Mushrooms is Vegetarian