CONTACT
Becky Diamond Logo
  • HOME
  • BOOKS
    • THE GILDED AGE CHRISTMAS COOKBOOK
    • THE GILDED AGE COOKBOOK
    • THE THOUSAND DOLLAR DINNER
    • MRS. GOODFELLOW
  • EVENTS
  • MEDIA
  • BLOG/VIDEOS
  • WRITINGS
    • Writing Clips
    • Rutgers/Books We Read
    • Anna Maxwell's Recipes
  • CONTACT
MENU

Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

Monday, December 10, 2012 | By: Becky Diamond

Share

I saw this recipe in the Nov 2012 issue of Cooking Light and had been itching to try it. The idea of the Brussels sprouts-pasta combination was very intriguing. Last night I finally got a chance, tweaking it just a bit by swapping red onion for yellow and adding some chopped smoked sun-dried tomato. I also sprinkled a few shakes of lemon pepper on top. It was divine! The flavors all melded together perfectly and the buttery breadcrumbs were an interesting (and delicious) addition - one I wouldn't have thought of. And the festive colors would enliven a holiday table perfectly.


Here's the recipe:
Ingredients

8 ounces uncooked cavatappi pasta
2 teaspoons unsalted butter
1/4 cup panko (Japanese breadcrumbs)
4 teaspoons olive oil
12 ounces Brussels sprouts, trimmed and thinly sliced
1 cup thinly sliced onion
1 teaspoon minced garlic
2/3 cup organic vegetable broth
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces pecorino Romano cheese, shaved (about 1/2 cup)
2 tablespoons pine nuts, toasted
Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a large bowl; keep warm.
2. Melt butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with cheese, pine nuts, and panko. Serve immediately.
Wine Match: A yeasty sparkling wine like the Lucien Albrecht Cremant d'Alsace Brut ($20) is a refreshing foil for the earthiness of the onions and sprouts and the nutty, salty cheese in this pasta dish. --Gretchen Roberts
Jackie Mills, Cooking Light 
NOVEMBER 2012

Leave a comment

Leave this field empty
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Submit

0 Comments

Previous Post Next Post

Related Posts

King Ranch Chicken

December 13, 2012

Comfort Food post-hurricane Sandy

November 6, 2012

Dinner Unknown

August 5, 2012

Casual Dinner with Friends - Tacos!

August 13, 2012

Topics

2012 2013 2014 2015 2016 2017 2018 2019 2020 2023 alaska alcohol almond alpacas angel food cake appetizers apple apple strudel baking banana

Archive

Go

NAVIGATE

HOME BOOKS EVENTS MEDIA BLOG/VIDEOS WRITINGS  

CONTACT US

Becky Diamond beckyldiamond@yahoo.com  

CREDITS

Author's photo: FrontRoom Images Makeup: Gina Kozlowski Hair: Kelly McGrenehan, Salon 420, Newtown, PA Website Design: FrontRoom Creative  
BECKY DIAMOND ©2025
Crafted by Zibster
Becky Diamond Logo
CLOSE
  • HOME
  • BOOKS
    • THE GILDED AGE CHRISTMAS COOKBOOK
    • THE GILDED AGE COOKBOOK
    • THE THOUSAND DOLLAR DINNER
    • MRS. GOODFELLOW
  • EVENTS
  • MEDIA
  • BLOG/VIDEOS
  • WRITINGS
    • Writing Clips
    • Rutgers/Books We Read
    • Anna Maxwell's Recipes
  • CONTACT
CONTACT