In light of all the brussels sprouts in my life lately (and my new obsession with combining them lemon and butter), I found a way to pull them into a simple, tangy pasta that's quick to throw together on a weeknight. Any type of pasta will do (I'm imagining whole wheat or a gluten-free version would be just fine). Just make sure you eat it all this first night, as I found the reheated version doesn't quite cut it.
1/2 lb short cut Pasta
2 cups Brussels Sprouts, trimmed and quartered
1 cup Pistachios, shelled and chopped
4 tbsp Butter
3/4 cup Greek Yogurt
Juice and zest of 1 lemon
1/2 cup Parmesan, shredded
Salt and pepper, as needed
Cook pasta according to package directions, salting water before boiling.
Meanwhile, heat butter in large pan on medium-high heat, allowing it to get to just browning point. Add brussels sprouts, sauteing until soft, about 6 minutes. Add pistachios, lemon juice and zest and saute for another minute or two.
Drain pasta, reserving 1/4 cup pasta water. Add pasta, water and yogurt to brussels sprouts pan, mixing thoroughly until combined. Add salt and pepper as needed. Spoon into serving bowls, topping with parmesan. Serve immediately.
Check out 30 Days 30 Ways with Macaroni and Cheese for more amazing takes on this old classic.
1 lb short-cut pasta, such as Gemelli
3 oz Black Truffle Butter
1/2 cup all-purpose Flour
1 quart Whole Milk, heated
1/4 cup Brown Mustard
12 oz Wisconsin Gruyere Cheese, grated
4 oz Wisconisin Sharp Cheddar, grated
4 oz Wisconsin Fontina, grated
1 tsp freshly ground Black Pepper
1-1/2 tbsp salt
3 slices Rye Bread
1 tbsp Butter
1 tsp Garlic Salt
Preheat oven to 375 degrees.
Prepare pasta according to package directions, removing it from the water a minute or two before cooking time to make sure it’s appropriately al dente. Drain pasta and set aside.
While pasta is cooking, toast the rye bread. When finished, lightly butter toast, then coarsely chop and throw in the food processor. Add garlic salt and pulse until bread is crumby. Set aside.
Empty the quart of milk into one large saucepan, on medium-high heat. Stir occasionally.
In another large saucepan, melt the truffle butter. Once liquid, stir in the flour. Cook for a few minutes, stirring continuously, until butter and flour are thick and creamy. Slowly begin whisking in the hot milk until you have one great white sauce, then add the mustard and combine.
Pour mixture into a large bowl with gruyere, cheddar and fontina and combine. Season with salt and pepper, then add drained pasta. Mix well, then transfer to a 13x9 casserole dish. Top with bread crumbs and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve nearly immediately.
This is one of my Italian restaurant faves, with a few tasty veggies added. I got the recipe from my new friend Eowyn, a real Italian girl who's considering becoming a veg too. I told her to consider swapping half of the ricotta for tofu (like I do in the lasagne recipe).
I took the majority of this one from Delicious Living (where I used to work), but altered it a bit. It’s really healthy and a great way to get your veggies! You can use all tofu, all ricotta, or a mixture of both, like below.
Ok, so I was watching Rachael Ray the other day and got excited when she was making what looked like a really tasty (and easy!) mac and cheese. Apparently I tuned in after the announcement that this was going to be “reuben” mac and cheese, complete with corned beef and sauerkraut (totally unnecessary). I really liked the cheese and breadcrumb additions, though, so I took the liberty of amending like so! I served with steamed broccoli.