Brussels Sprout, Cauliflower and Shiitake Fusilli
By SMW Staff
Fall offers a bounty of colorful fruits and vegetables that are delicious and packed with nutritional benefits. This is the best time of year to enjoy a variety of healthful produce such as orange winter squash, yellow pepper, Brussels sprouts, okra and turnips, among others. They are especially delicious when part of a pasta dish, offering an excellent source of fiber that’s low in calories and cholesterol, but packed with flavor. Enjoy this recipe, courtesy of De Cecco Pasta.
Brussels Sprout, Cauliflower and Shiitake Fusilli RecipePrep Time: 17 minutes Total Time: 30 minutes Serves 8
- 1 pound De Cecco Whole Wheat Fusilli or Spinach Fusilli
- 8 ounces Brussels sprouts, trimmed
- 12 ounces cauliflower florets (about 4 cups)
- 1/4 cup De Cecco Extra Virgin Olive Oil 100% Italian Olives, divided
- 4 medium shallots, finely chopped
- 4 garlic cloves, minced
- 7 ounces fresh shiitake mushrooms, stems removed
- 1 cup finely chopped fresh Italian parsley
- Salt and pepper to taste
- 1/3 cup grated Parmesan cheese
- Cook pasta and Brussels sprouts according to pasta package direction, adding cauliflower during last 5 minutes of cooking. Drain, reserving 1/4 cup pasta water.
- While pasta is cooking, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 15 to 30 seconds, stirring constantly, or until fragrant. Add mushrooms; cook 5 minutes, stirring occasionally, or until browned. Remove from the heat.
- Return hot cooked pasta, Brussels sprouts and cauliflower to pot; add reserved pasta water and mushroom mixture. Set aside 2 tablespoons parsley. Stir in remaining 2 tablespoons oil and remaining parsley. Season to taste with salt and pepper. Sprinkle with Parmesan cheese and reserved parsley.