Pasta with Brussels Sprouts
Most pasta dishes can be made fast enough, but this Speedy Brussels Sprouts Pasta with Olives comes together in just about the time it takes you to boil the pasta water and cook the pasta to al dente perfection, so about 20 minutes? Plus it’s so flavorful and filling.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main/Pasta
Cuisine: Italian inspired
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 289kcal
- 1 pound wholegrain pasta
- 2 pounds Brussels sprouts (do the shredding in a food processor with the slicer blade, if possible. Much quicker than a knife.)
- 1 tablespoon extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes
- 1 cup kalamata olives (roughly chopped)
- Salt and ground black pepper to taste
- ¼ cup parsley (finely chopped)
- Zest of one lemon (optional)
Cook the pasta according to package directions.
Heat the olive oil in a large saucepan or wok. Add the garlic and, when it is lightly brown, add the red pepper flakes and brussels sprouts. Stir, season with salt and pepper, and stir-fry for about 10 minutes or until the sprouts are tender but have a slight bite.
Add the pasta with ½ cup of the cooking water along with the olives. Mix well and turn off the heat. Stir in the parsley and lemon zest and serve warm or at room temperature.
Calories: 289kcal | Carbohydrates: 54.6g | Protein: 11.3g | Fat: 5g | Potassium: 669mg | Fiber: 10g | Sugar: 4.5g | Calcium: 60mg | Iron: 4mg