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Roche Family Veggie Pasta
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Description
Yummy and easy! Brussels sprouts add a nice texture and flavor to this light dish. The small shell pasta “scoops” up the flavor and is the perfect size.
Ingredients
- 12 ounces, weight Small Shell Pasta
- 1 pint Fresh Brussels Sprouts, Washed And Quartered
- 1 whole Medium Onion, Diced
- 7-½ ounces, weight Diced Tomatoes (drained)
- 2 teaspoons Diced Roasted Garlic
- 2 teaspoons Olive Oil
- 1 Tablespoon Butter
- ¼ cups Grated Parmesan Cheese, Plus Extra For Topping
Preparation
1. Cook pasta in salted boiling water to al dente; drain.
2. In a skillet, saute the onion, garlic, Brussels sprouts, and tomatoes in a few teaspoons of olive oil and/or butter. Add salt and pepper to taste.
3. Once everything is cooked, add the shells to the veggies and stir in grated Parmesan cheese. Plate up and top with additional Parmesan cheese. Serve.
4. Optional: Add 3 or 4 slices of well cooked and crumbled bacon into the cooking veggies. Other veggies—broccoli, green peppers, etc.—can work too, but offer a different flavor and texture.
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vpireiner on 3.24.2011
I made a similar version last night with rotini, halved fresh cherry tomatoes, no garlic and bacon. Total yumminess!