|Pasta with Brussels Sprouts and Tomatoes|
1/2 box spaghetti
5 cups Brussels sprouts
2 cups cherry tomatoes, quartered
1/2 large onion, diced
2 cloves garlic, minced
2 tbsp butter
1/2 cup white wine
salt & pepper
1 cup shredded Parmesan cheese
- Chop bottoms off of Brussels sprouts and remove any yucky outer leaves. Place on a cookie sheet and drizzle with olive oil to coat. Sprinkle with salt and pepper to taste. Mix with your hands. Roast in oven at 350F for about 20 minutes, or until outer leaves begin to blacken. (The leaves aren't burning - they are roasting and taking on a nice, sweet flavor.)
- Meanwhile, cook pasta until al dente. Set aside.
- In a large saute pan over medium heat, melt butter and add onion and garlic until soft. Add cooked Brussels sprouts, tomatoes, and wine. Cook over medium low heat until wine begins to reduce. Add pasta and toss to mix with Brussels sprout mixture. Add Parmesan cheese and remove from heat.
- Place mixture onto plates and serve warm! Serves 4.