This Whole Wheat Spaghetti with Brussels Sprouts and Sage Butter is a crowd pleaser! I make a huge bowl and there are rarely left overs! It is so easy to make, healthy, and always nice not to hear “I don’t like this” before they even try it!
The hardest thing about this meal is chopping the vegetables. Then they are all just thrown into boiling water, drenched in butter, and topped with cheese, you can’t beat that.
Original recipe from: Rachaelray.com
- 1 pint or about 12-14 large Brussels sprouts – if the sprouts are not looking good, substitute a bundle of Tuscan or dinosaur kale, stemmed and sliced
- 1 large, sweet potato
- 1 pound whole-grain spaghetti or other long-cut pasta
- 6 tablespoons butter
- 2 large cloves garlic, grated or thinly sliced
- 12 fresh sage leaves
- Freshly grated nutmeg, to taste
- 1 cup freshly grated Parmigiano Reggiano cheese
- Using the tip of a very sharp paring knife, remove the core of the Brussels sprouts and separate their leaves. You should yield 3 cups loosely packed leaves.
- Bring a large pot of water to a boil. Salt the water.
- Peel the potato and cut it into thirds horizontally, then slice the thirds of potato across lengthwise, into about quarter-inch slices. Boil the potatoes for 5 minutes; add the Brussels sprouts leaves after 2 minutes. Remove the potatoes and sprout leaves from the water with a spider or strainer and transfer to a serving bowl.
- Cook the pasta in boiling water to al dente in the same water. Reserve a little starchy cooking water just before draining.
- Meanwhile, heat the butter, garlic and sage in small pot over low heat; do not brown.
- Add the pasta to the potatoes and sprout leaves in the serving bowl. Pour the butter and sage over top and season with salt, pepper and nutmeg. Add some cheese, a couple of handfuls; toss the pasta to combine and taste to adjust the seasonings. Use a splash of starchy cooking water if the pasta gets too tight while tossing.
- Serve the pasta in shallow bowls topped with more cheese.
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