Hearty Whole Wheat Pasta With Brussels Sprouts Cheese And Potato Recipes

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HEARTY WHOLE-WHEAT PASTA WITH BRUSSELS SPROUTS, CHEESE AND POTATO



Hearty Whole-Wheat Pasta With Brussels Sprouts, Cheese and Potato image

This easy recipe is basically a macaroni and cheese with vegetables. It is a jumble of cuisines: British, with the brussels sprouts; Italian, the pasta with potatoes; and lavish, with its gooey mixture of ricotta, butter and Parmesan. It is also child-friendly and easy to cook on a weeknight.

Provided by Julia Moskin

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 8 entree servings

Number Of Ingredients 11

1 3/4 pounds brussels sprouts, trimmed and halved
1 (8-ounce) baking potato, peeled and in 1-inch dice
1 pound whole wheat or spelt tortiglioni or penne
Salt, to taste
1/2 cup ricotta
8 ounces Gruyère, in 1/2-inch dice
3 tablespoons unsalted butter
1 tablespoon olive oil
1 garlic clove, minced
4 sage leaves, shredded
1/2 cup grated Parmesan

Steps:

  • Heat oven to 400 degrees. Bring a large pot of water to a boil. Salt the water generously, then add brussels sprouts, potato and pasta, and let water come back to a boil. Cook for about 8 to 10 minutes, or until potato is tender and pasta is al dente. Just before draining, remove 2 cups of the cooking liquid and set aside.
  • Tip drained pasta, brussels sprouts and potato into an approximately 10-by-15-inch roasting pan (or a 9-by-13-inch lasagna dish), then add ricotta, Gruyère and 1 cup cooking water, and toss well. Add more liquid if you think the pasta is too dry.
  • Warm butter, olive oil and garlic in a small saucepan and, when melted and beginning to sizzle gently, add sage and fry for about 30 seconds. Spoon or dribble the butter and sage over the pasta. Sprinkle with Parmesan and bake for 20 minutes, by which time the surface will be scorched a light gold. Let stand for at least 15 minutes before eating.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 20 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 565 milligrams, Sugar 4 grams, TransFat 0 grams

WHOLE-WHEAT PASTA WITH BRUSSELS SPROUTS AND MUSHROOMS



Whole-Wheat Pasta with Brussels Sprouts and Mushrooms image

Sauteed Brussels sprouts and mushrooms seasoned with lemon zest and tossed with chewy whole-wheat pasta makes a quick, healthy meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

Coarse salt and ground pepper
1/2 pound short whole-wheat pasta, such as rigatoni
2 tablespoons extra-virgin olive oil
1/2 pound cremini or button mushrooms, thinly sliced
1/2 pound brussels sprouts, trimmed and shredded
2 garlic cloves, minced
1 teaspoon finely grated lemon zest, plus 2 teaspoons lemon juice

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/4 cup pasta water; drain pasta and return to pot.
  • Meanwhile, in a large skillet, heat half the oil over medium-high heat. Add mushrooms and season with salt. Cook, stirring occasionally, until browned, about 6 minutes. Add mushrooms to pasta. Reduce skillet heat to medium and add remaining oil, brussels sprouts, and garlic and season with salt and pepper. Cook, stirring often, until brussels sprouts are soft, 4 to 6 minutes.
  • Add brussels sprouts mixture and lemon zest to pasta. Stir in enough reserved water to create a thin sauce that coats pasta. Add lemon juice; season to taste with salt and pepper.

Nutrition Facts : Calories 31 g, Fat 88 g, Fiber 7 g, Protein 10 g

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