Crispy Panko Brussels Sprouts Pasta.
Serves: 3 Servings
 
Ingredients
  • 4 Cups of Brussels Sprouts
  • 1 Large Shallot
  • ¼ Cup of Panko Bread Crumbs
  • ½ Lb. of Orichiette Pasta
  • ¼ Cup of Cream
  • 1 Tbsp. of butter
  • ¼ Cup of Parmesan Cheese, plus more for serving
  • Juice of one lemon
  • Olive Oil
  • Salt
  • Pepper
  • Red Pepper Flakes
Instructions
  1. Preheat oven to 450 degrees. Get a salted water boiling on the stovetop.
  2. Thinly slice brussels sprouts and shallots, toss with olive oil, and season with salt and pepper. Roast in oven for 20-25 minutes. During the last 5 minutes of cooking, flip the brussels sprouts around the tray and sprinkle panko breadcrumbs over the top. Return to the oven to continue cooking.
  3. While brussels sprouts are cooking, cook orichiette to al dente. Reserve ¼ cup of the pasta water for your sauce.
  4. Once pasta is finished cooking drain and set aside. Add cream, butter, and reserved pasta water to the pot. Cook until warmed through and combined. Stir in parmesan cheese, lemon juice, and toss with the pasta.
  5. Add brussels sprout mixture to the pasta, season to taste with salt and pepper.
  6. Transfer to a serving bowl and serve with additional grated parmesan cheese and red pepper flakes.
Recipe by DomestikatedLife at https://domestikatedlife.com/2018/01/09/crispy-panko-brussels-sprouts-pasta/