Recipes from An Epicurious Lifestyle's kitchen

Brussels Sprouts – Second Time Around

This recipe is great for left-over veggies! I used the Balsamic glazed ones from yesterdays post. I added a few things to it and now I have dinner for tonight! ~Because we all know how much I hate to throw food away, when there are so many people that are struggling to eat every day!

Brussels Sprouts – Second Time Around

1 package of dried spaghetti

1 handful of kosher salt

2 tablespoons of olive oil

1/2 of a red onion, finely diced

1 diced tomato

1 jalapeno pepper, seeded, finely diced

1 garlic clove, finely diced

About 2 cups of Brussels sprout mixture

1/4 cup cilantro or flat-leaf parsley roughly chopped, for garnish

About 1 cup of Parmesan cheese

Good olive oil to drizzle

Freshly cracked pepper

Boil water and add a handful of kosher salt to water. Bring to a full boil and add pasta according to package instructions. “I always take the pasta out of the water a 1 minute or 2 before its done, then I add  it directly to sauce and let it finish cooking to absorb all the flavors.”

In a large heavy sauté pan over medium-high heat, add 2 tablespoons of olive oil, red onion, tomato, jalapeno pepper, and garlic sauté until tender and slightly brown. Add the Brussels sprout mixture and cook until all components are heated.

When pasta is ready, take a slotted spoon and add the pasta directly into the Brusselssprout mixture. Also add about 2 tablespoons of pasta water and stir to get up all the yummy bits on the bottom of the pan. Toss until pasta is cooked and sauce is incorporated. Add Parmesan cheese. Place in large serving bowl. Add a little more cheese, a drizzle of good olive oil, a sprinkle of cilantro/parsley, and some cracked pepper. Serve immediately.

Peter’s Wine Pick: A nice Italian Chianti!

~Happy Cooking!




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