Angel Hair With Olives and Brussels Sprouts
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 1⁄2 cups Brussels sprouts, quartered
- 8 ounces angel hair pasta
- 1⁄2 cup walnuts
- 1 medium yellow onion, quartered and thinly sliced
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 4 -5 garlic cloves, minced
- 1 teaspoon marjoram or 1 teaspoon rosemary
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 fresh ground pepper (to taste)
- 1⁄2 cup kalamata olive, coarsely chopped
- 1⁄2 - 1 cup low sodium vegetable broth
- 2 tablespoons white balsamic vinegar or 2 tablespoons fresh lemon juice
directions
- For a one pot meal: First, toast the walnuts in the bottom of a large heavy pot over medium heat for about 5 minutes, tossing occasionally. Remove to a cutting board.
- Add water to the pot for the pasta and bring to a boil. Before adding the pasta, steam the Brussels sprouts over the boiling water (put in a metal strainer on top of the pot and cover) for 3 minutes. Set aside the Brussels sprouts.
- Add the pasta to the boiling water and cook according to package instructions. Drain and set aside.
- Rinse the pot. Turn up the heat to medium-high. Add 1 T olive oil and a pinch of the salt and saute the onion until translucent, about 3 minutes. Add the Brussels sprouts to the pan. The Brussels sprouts should touch the bottom of the pan in order to be seared. Cook for about 5 minutes until sprouts are seared on at least one side.
- Add garlic and other seasonings and cook until fragrant, about 30 seconds.
- Add the olives, the remaining salt, 1/2 cup of the broth, and vinegar. Mix well. Add pasta and toss. Add more broth if needed. Taste for seasoning and adjust as needed. Top with walnuts and serve.
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RECIPE SUBMITTED BY
ann2boys
United States