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Farfalle with Brussels Sprouts and Red Onion


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  • Author: sgauley
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

A light and flavorful pasta dish perfect for welcoming Spring!


Ingredients

Scale
  • 8 ounces Brussels sprouts
  • 8 ounces mini farfalle
  • 2 tablespoons olive oil 
  • 2 tablespoons butter
  • 2 cloves garlic
  • 1/2 red onion, thinly sliced (4 ounces)
  • 1 teaspoon salt 
  • 1/2 teaspoon pepper
  • 1/4 cup parmesan cheese 
  • 1 and 1/2 cups chicken broth 

Instructions

  1. Trim and quarter Brussels sprouts and place into a bowl with 4-6 tablespoons of water. Cover (leave a small opening to vent) and place intro microwave to steam. About 5 minutes on high. 
  2. While Brussels sprouts are steaming, boil mini farfalle according to package instructions. 
  3. Add olive oil, butter, garlic, red onion, salt, and pepper to a large bottomed frying pan. Simmer for about 6-8 minutes on medium heat to allow onion to soften and garlic to brown. 
  4. Add parmesan cheese and chicken broth to the onion mixture. Simmer to reduce liquid. About 5 minutes. 
  5. Add in steamed Brussels sprouts followed by the cooked mini farfalle to the broth and onion mixture. Allow to meld together. About 2-3 minutes. 
  6. Remove from heat to a serving bowl and garnish with freshly shaved parmesan cheese, thinly sliced fresh radish, and parsley. 

Notes

Can substitute vegetable broth for chicken broth if desired. 

  • Prep Time: 35 minutes
  • Cook Time: 30 minutes