Brussels & Spring Onion Pasta

Prep the Brussels sprouts by trimming the ends, cutting them in half, and then slicing. Cut onion into thin coins. Sauté sprouts in olive oil and butter for 5 minutes over medium-low heat. Add onions and sauté another 2 minutes. Add white wine and cook for 1 minute, then remove from the heat.

Meanwhile, while vegetables are cooking, cook pasta to al dente according to package instructions and reserve some pasta water.

Ladle the pasta into the pan with the cooked Brussels sprouts and stir to combine. Add pasta water to the skillet as needed if the pasta is dry. Sprinkle with Parmesan cheese and freshly cracked pepper. Serve immediately.

Note: To add a little protein to the meal, consider serving with pork tenderloin or grilled chicken that have been simply seasoned with salt, pepper, and olive oil. As a vegetarian option, stir in some drained and rinsed canned cannellini beans.