Vegetarian

Cavatappi with browned Brussels sprouts and buttery breadcrumbs takes several minutes to prepare.

Cavatappi with browned Brussels sprouts and buttery breadcrumbs takes several minutes to cook.

Cavatappi with browned Brussels sprouts and buttery breadcrumbs makes 4 servings.

The ingredients for Cavatappi with browned Brussels sprouts and buttery breadcrumbs are:

4 serving pasta, Barilla Farfalle pasta
0.65 tbsp Butter, unsalted
15 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
4 1tsp Olive Oil
2 cup Brussels sprouts, fresh
1 cup, sliced Onions, raw
1 tsp Garlic
0.65 cup Vegetable Broth
1 fl oz Lemon Juice
2 tsp Thyme, fresh
0.25 tsp Salt
0.25 tsp Pepper, black
2 oz Romano Cheese

Here is how you make Cavatappi with browned Brussels sprouts and buttery breadcrumbs:

Cook pasta according to package directions omitting salt and fat. Drain and transfer to a large bowl; keep warm. Melt butter in small skillet over medium heat; swirl to coat. Add panko to pan and cook 3 minutes until browned, stirring frequently. Heat a large nonstick skillet over medium high heat. Add oil to pan; swirl to coat. All thinly sliced Brussels sprouts; cook 2 minutes, stirring occasion ally. Add thinly sliced onion and minced garlic. Cook 3 minutes until all are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp tender. Add mixture to pasta and toss well. Sprinkle with grated cheese, panko and 2 tablespoons of pine nuts if using.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user AHOYTX.

The nutritional information for Cavatappi with browned Brussels sprouts and buttery breadcrumbs is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 360.9

• Total Fat: 11.4 g
• Cholesterol: 19.8 mg
• Sodium: 485.6 mg
• Total Carbs: 53.5 g
• Dietary Fiber: 4.5 g
• Protein: 13.8 g