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
- 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.
- While Brussels sprouts are steaming, boil mini farfalle according to package instructions.
- 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.
- Add parmesan cheese and chicken broth to the onion mixture. Simmer to reduce liquid. About 5 minutes.
- 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.
- 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