Whole-Wheat Rotini with Brussels Sprouts

Whole-Wheat Rotini with Brussels Sprouts is a delightful and satisfying pasta dish that brings together the earthiness of Brussels sprouts and the nutty flavor of whole-wheat pasta. This unique combination creates a comforting and wholesome meal, perfect for any occasion. Sliced Brussels sprouts and shallots are sautéed to perfection before being simmered in a rich sauce made of vegetable broth and heavy cream. The addition of tangy Parmesan cheese and toasted walnuts elevates the flavors and adds a delightful crunch to the dish. To maintain a vibrant color and texture, frozen sweet peas are added at the end. Small, firm Brussels sprouts are recommended for this recipe, and slicing them thinly ensures even cooking. This whole-wheat pasta dish is both delicious and nutritious, offering a balance of flavors and textures that will satisfy your palate.

SERVES 4 TO 6

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 pound Brussels sprouts, trimmed and sliced thin
• 2 shallots, sliced thin
• Salt and pepper to taste
• 1 cup vegetable broth
• 1 cup heavy cream
• ¾ cup frozen peas, thawed
• 1 pound whole-wheat rotini
• 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
• ½ cup walnuts, toasted and chopped

INSTRUCTIONS:

1. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the thinly sliced Brussels sprouts, shallots, ½ teaspoon of salt, and ¼ teaspoon of pepper. Sauté the mixture until the Brussels sprouts begin to soften, usually within 3 to 5 minutes. Stir in the vegetable broth and heavy cream, cover the skillet, and let the mixture simmer until the Brussels sprouts are tender, approximately 3 minutes. Once off the heat, stir in the thawed peas, cover the skillet again, and allow the peas to heat through for about 2 minutes.
2. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the whole-wheat rotini pasta and 1 tablespoon of salt. Cook the pasta, stirring often, until it reaches the al dente stage. Reserve ½ cup of the pasta cooking water, then drain the pasta and return it to the pot.
3. Stir in the Brussels sprouts mixture, grated Parmesan cheese, and chopped walnuts. Toss all the ingredients together to combine thoroughly. Season the dish with salt and pepper to taste, and add the reserved cooking water as needed to adjust the sauce’s consistency.
4. To serve, sprinkle the individual portions of Whole-Wheat Rotini with Brussels Sprouts with extra grated Parmesan cheese. The delightful combination of flavors and textures will make this pasta dish a family favorite. Enjoy this wholesome and delicious meal as a delightful lunch or dinner option.

TIPS:

• Slicing Brussels Sprouts: To achieve uniform and even cooking, slice the Brussels sprouts thinly. This helps them to soften and become tender more quickly.
• Cooking Brussels Sprouts: When sautéing the Brussels sprouts and shallots, keep an eye on them to prevent overcooking. They should be softened but still retain some texture.
• Choosing the Right Brussels Sprouts: For the best results, select small and firm Brussels sprouts, approximately 1 inch in diameter. These sprouts work well in this recipe and offer a tender and flavorful experience.
• Gluten-Free Option: If you require a gluten-free option, use gluten-free whole-wheat pasta in this recipe to ensure it meets your dietary needs.