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Brussels Sprouts & Shells
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Brussels Sprouts & Shells

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Food Category:  Pasta/Rice, Vegetables
Dietary Preference:  Dairy Free, Gluten Free, Vegetarian
This dish features tender pasta shells tossed with Brussels sprouts, garlic, lemon, and cheese creating a savory and satisfying meal.
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Servings Serving
Cal 450 kcal
Protein 13 g
Carbs 52 g
Fat 16 g
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No. of Servings

Ingredients 

  • 1 tbsp olive oil
  • 1 tbsp red onion (less than ½ cup, chopped)
  • 1 cloves garlic (minced)
  • 1 cups Brussels sprouts (sliced in half)
  • 1 tbsp balsamic vinegar
  • ¼ lemon (fresh squeezed plus some zest for the end)
  • 3 oz cooked - whole wheat pasta shells (recommend mini shells and can choose gluten-free if desired)
  • 1 ½ tbsp pecorino cheese (shredded (can substitute parmesan or dairy-free cheese if needed))
  • a few pinches of red pepper flakes
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Instructions 

  • In a large skillet add half the olive oil and onions. Cook until onions are just soft (3-4 minutes), add the minced garlic, and cook for 30 seconds. Turn off the heat and remove the onions and garlic from the pan.
  • In a small bowl, combine the balsamic vinegar, the salt and pepper, and the Brussels sprout halves.
  • Heat the other half of the olive oil in a pan. When the pan is hot, add the Brussels sprout halves, cut side down. Without moving them, let them cook for about 3-4 minutes until they develop a nice char (check and reduce heat & time if they’re getting too brown).
  • Turn the Brussels sprouts over and add a good squeeze of lemon to the pan to deglaze the pan. Gently stir the sprouts around a bit.
  • Reduce heat to low, and add a few tablespoons of water. Cover and let them steam until tender (approx. 4-5 minutes).
  • Boil a pot of water and cook the pasta shells according to directions on box.
  • Once the shells are cooked and cool a bit, oss together the shells, onions, Brussels sprouts, another squeeze of lemon juice, and most of the pecorino cheese.
  • Taste and adjust seasonings. Finish with remaining cheese, lemon zest, and red pepper flakes.

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