Month of Dinners Challenge - Day 1

For the first day of my challenge, I decided just to use up some things around the kitchen that were going to go bad.  I think I created a pretty good dish not following any recipe.  And most importantly, my family liked it, too!  Here's what I came up with:

Pasta with Brussels Sprouts and Tomatoes

Ingredients
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
olive oil
salt & pepper
1 cup shredded Parmesan cheese

Directions

1. 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.)
2. Meanwhile, cook pasta until al dente.  Set aside.
3. 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.
4. Place mixture onto plates and serve warm!  Serves 4.