Penne Pasta with Brussels Sprouts
Penne Pasta with brussels sprouts, garlic, pecorino, capers, crushed red pepper, breadcrumbs
Servings: 2
Ingredients
- 1/2 pound penne pasta
- 10 brussells sprouts more if you like more
- 2 tablespoon olive oil
- 2 small anchovies rinsed, drained
- 1 large garlic clove crushed minced
- squeeze of half a lemon save zest for garnish
- 1 teaspoon capers
- 1/2 teaspoon crushed red pepper
- sea salt black pepper
- 1/4 cup panko bread crumbs toasted
- 1 tablespoons pecorino romano cheese can use fresh parmesan
- zest of half lemon
Instructions
- Cook pasta according to the directions. Make sure to boil in a heavily salted pot of water. Drain.
- Trim ends of brussels sprouts. Pull of a lot of big leaves and reserve.
- Slice the remaining part of each sprout.
- In a small saute pan, melt the anchovies in olive oil. Add garlic and cook for a minute or two until golden, not brown. Add in capers, crushed pepper and lemon.
- Saute brussels sprouts including leaves for 5-6 minutes (could be less time) until they are wilted and a bit golden.
- Toss with pasta, season with salt and pepper to taste. Add in breadcrumbs and pecorino cheese, toss again. Garnish with lemon zest. Serve immediately.
Notes
This makes two entrees or 4 appetizer size plates. Note: You can make the brussels sprouts as a side dish without the pasta. You can play around with ingredients. I used homemade croutons, but gave you the recipe with toasted panko breadcrumbs. Either option works.