Orecchiette with Brussels sprouts and caramelized onions
Vegetarian, Soy Free
25 – 35 Minutes
Orecchiette means “little ears” in Italian, but we prefer to think of the round pasta as little bowls, ideal for catching our favorite sauces. They’re also sturdy enough to hold their own against the best cold-weather foods, like these Brussels sprouts, brightened with sweet onions and a hint of lemon.
- 5 ounces orecchiette
- 1 yellow onion
- Peeled fresh garlic
- ¾ pound Brussels sprouts
- 1 teaspoon Aleppo chile flakes (optional)
- 1 lemon
- ¼ cup walnuts
- ½ cup shredded Parmesan
Cook the orecchiette
While the orecchiette cooks, prepare and cook the vegetables.
Prep the vegetables
- Peel and thinly slice the yellow onion.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Trim the root ends from the Brussels sprouts; cut the sprouts in half.
Cook the onion
Cook the Brussels sprouts
While the Brussels sprouts simmer, prepare the lemon.
Prep the lemon; finish the pasta
- Zest the lemon and cut into wedges; set aside the wedges for garnish.
Chef’s Tip To get dinner on the table even faster, in Step 2, start cooking the onion while you finish prepping the garlic and Brussels sprouts.
Nutrition per serving: Calories: 680, Protein: 22 g, Total Fat: 36 g, Monounsaturated Fat: 6.5 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 11 g, Cholesterol: 60 mg, Carbohydrates: 80 g, Fiber: 11 g, Added Sugar: 0 g, Sodium: 910 mg
Contains: tree nuts, milk, wheat