Brussels sprouts may not fall on everyone’s list of favorite veggies but they are chalk full of nutrients and amazingly, my 4 year old really enjoys them! After a weekend full of indulging I have been putting some extra efforts in this weeks meals to make up for all that extra grease and sugar.
This dish originally began with me trying to find foods that were visually appealing so that meal time didn’t have to be a fight with Mairead. I threw a box of bowtie pasta into my basket as a start and remembered the brussels sprouts sitting in the bottom of my crisper at home.
Now what would a trip to the grocery store be without stopping in the middle of the isle and meal planning on my phone for 15 minutes. Every. Single. Time. No matter what I plan to eat for the week, it changes once I walk through those doors. After a quick scan on Pinterest I found this recipe and decided this is where these little bowties were headed when I got home.
I already liked brussels sprouts but the basil and rosemary paired with the other flavors in this salad was very appetizing! I was also pleased with how quickly the brussels sprouts cooked in the skillet; normally I bake them but by the time they are tender enough to eat the outside leaves become black and crispy. I found this to be a much better way to prepare them. Don’t have a skillet? Any old frying pan will get the job done 😉
Bonus: I have recently learned that like broccoli and cabbage, brussels sprouts protect against many cancers, so much so, that even if tumor growth has already occurred, the plant chemicals may actually slow the growth down. I love food medicine! So get those brussels sprouts into you! Enjoy!
Brussels Sprouts and Basil Bowtie Pasta Salad
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp salt
1/2 sweet onion, sliced
8-10 mushrooms, sliced
15-20 brussels sprouts, halved or quartered
1 tsp rosemary, finely chopped
1 cup bowtie pasta, cooked
3-4 fresh basil leaves, coarsely chopped
1/4 cup Parmesan cheese, finely grated (optional)
Cook pasta according to package instructions; drain, rinse and set aside.
Heat olive oil in skillet to medium low heat and saute garlic about a minute.
Add onion, mushrooms and brussels sprouts. Season with salt and cook until vegetables are almost tender, about 5 minutes.
Stir in rosemary and cook for another 2 minutes.
In a medium sized bowl, toss pasta with vegetables, cheese and garnish with fresh basil. Season with salt and pepper if desired. Enjoy!
By Three Happy Folk
Adapted from Good Housekeeping