Monday, September 21, 2009

Mature Pasta

Why “Mature Pasta”? Because this recipe contains the most child unfriendly of all the vegetables: brussel sprouts. I have no idea why this fiber-filled member of the cabbage family has gotten such a rotten reputation. Brussel sprouts are not only tasty, but simple to prepare and full of vitamins, particularly K and C. Each delicious bite also contains sulforphane, which is an excellent detoxifier that can be a powerful tool in cancer prevention.

On to the recipe. Feel free to amend any of the items as you like. I used fresh pasta, but feel free to use dried. Bulk up the garlic if you’re a garlic fan.

Mature Pasta Recipe

9 ounces fresh fettuccini
2 T olive oil plus ¼ cup olive oil
10 brussel sprouts, quartered
2-3 cloves garlic, finely chopped
2 plum tomatoes, diced
2 T parsley, chopped
salt and pepper to taste
2 T parmesan, grated or shredded (plus more for garnish)

Prepare fettuccini according to package directions. Rinse and set aside. In the meantime, heat 2 tablespoons oil over medium heat. Fry brussel sprouts for about 7 minutes, or until tender and lightly browned. Add garlic and fry for an additional minute or two. Add diced tomatoes and parsley and stir. Season with a little salt and pepper. Add about a ¼ cup oil to the vegetable mixture to make a sauce. Sprinkle in the 2 tablespoons of parmesan and stir. Remove from heat.

Add pasta and combine thoroughly. Garnish plates with additional parmesan if desired.

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