Brussels Sprout Pasta!

Done!

I’ve been a bit obsessed with Brussels sprouts lately. It’s gone so far as I had them for breakfast both days this weekend. Yesterday it was just as a side to the cinnamon rolls I made (I figure they canceled each other out at best) and today they were added to my omelette. Tonight for dinner I added them to a pasta concoction I threw together at the last minute. This concoction happened to be quite tasty and meatless so I thought I’d share with anyone looking for a Meatless Monday recipe!

How-To:
2 cups of red cabbage, shredded
2 cups of Brussels sprouts, sliced
2 cloves of garlic, sliced
1/2 cup of red onion, sliced
6 oz of whole wheat pasta, cooked (I used elbows)
2 T of Extra Virgin Olive Oil
Red pepper flakes, salt, and pepper to taste
1/2 cup of shredded cheese of your choice (I used a combination of parmesan and Asiago)
1/4 cup of reserve salt water from pastaVeggies

Sautee cabbage, Brussels sprouts, and onion in a pan with the EVOO. I wait a few minutes to add the garlic as that can burn easily. While the vegetables are cooking, boil pasta. Once pasta is to your desired firmness, reserve 1/4 cup of water and drain pasta. Add reserved water and pasta to the vegetables and cook together for a few minutes. Add the cheese and any additional spices or seasonings, mix it up, and you’re set for a light and veggie filled dinner!Done!

Prior to this evening I’ve never thought of adding cabbage or Brussels sprouts to pasta but it was a great way to use vegetables, try something new, and add another Meatless Monday idea to my recipe box. What kind of vegetables do you add to pasta? Please share below and share any recipes you enjoy!