Servings: 1 Serving
Calories: 450kcal
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
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.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 52g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Sugar: 6g | Natural Sugar: 6g
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