Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Linguine With Brussels Sprouts Recipe
    Lost? Site Map

    Linguine With Brussels Sprouts

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Sharon123's Note:

    Nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth. Adapted from Gourmet magazine(March 2009)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Reserve a few outer layers of leaves from the Brussels sprouts. Quarter Brussels sprouts lengthwise. Thinly slice leeks, then wash.
    2. 2
      Cook leeks and cabbage in 2 Tbsp oil and 2 Tbsp butter with 1/4 tsp each of salt and pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine and simmer until most of liquid has evaporated, 2 to 3 minutes. Add water, lemon juice, 1/2 tsp thyme, and remaining 1 Tbsp each of oil and butter. Simmer briskly, covered, until cabbage is tender and liquid is reduced by half, about 15 minutes. Stir in Brussels sprouts and leaves and simmer, covered, stirring occasionally, until tender, about 5 minutes.
    3. 3
      Cook linguine in a pasta pot of boiling salted water (3 Tbsp salt for 6 qt water) until almost al dente. Reserve 2 cups pasta-cooking water, then drain pasta.
    4. 4
      Stir linguine into vegetables with reserved cooking water and 1/4 tsp each of salt and pepper. Simmer until pasta is al dente, 2 to 3 minutes. Remove from heat and toss with parsley, remaining 1/2 tsp thyme, and salt to taste. Serve pasta in shallow bowls with some of broth.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Linguine With Brussels Sprouts

    Serving Size: 1 (2323 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 593.1
     
    Calories from Fat 185
    31%
    Total Fat 20.6 g
    31%
    Saturated Fat 7.2 g
    36%
    Cholesterol 22.9 mg
    7%
    Sodium 59.6 mg
    2%
    Total Carbohydrate 81.9 g
    27%
    Dietary Fiber 7.8 g
    31%
    Sugars 6.7 g
    26%
    Protein 15.4 g
    30%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites