Good Morning Darlings!
Still on this “I should eat healthy” kick. Day Two.
Hey, there’s some frozen spinach – I could make spinach dip! I don’t think that’s on the plan, though.
How about some Brussels Sprouts? I like those tiny little cabbages! And roasted, they barely taste like a veggie at all! Paired with some cheese and some pasta, they might almost seem like a splurge-y yummy meal.
God Bless Emeril Lagasse for taking a healthy green veggie and making it, well…not so healthy. But it’s still green, right? So that counts. Don’t judge, I’m trying to be better.
Emeril's sort of healthy brussels sprouts pasta.
Pancetta, Parmigiano-Reggiano and Petite Brussels Sprout Pasta
Serves: 4 servings
Ingredients
2 tablespoons plus more, for drizzling, olive oil
2 cups diced pancetta
3 cups baby Brussels sprouts, ends trimmed
1/4 cup diced shallots
1 cup dry white wine
2 teaspoons chopped garlic
1 pound angel hair pasta
Salt
Freshly ground black pepper
Parmigianino-Reggiano, for garnish
Directions
In a large stock pot over high heat, bring 4 quarts of salted water to a boil. In a large saute pan over medium heat, add the olive oil and pancetta. Let pancetta render, about 3 minutes. Add Brussels sprouts and toss to coat with oil. Cook for 5 minutes or until Brussels sprouts begin to brown. Add shallots, wine and garlic and let the mixture reduce, about 3 minutes. In the meantime, drop the angel hair pasta into the water, being sure not to overcook. Drain the pasta well and pour into the saute pan. Drizzle with olive oil, season with salt and pepper, to taste, and toss to coat with the Brussels sprout mixture. Pour into a large serving bowl and garnish with Parmigianino-Reggiano
xoxo, Patti
Today blogging to Green Day – American Idiot