Tastes great, less filling. The breakfast of champions. Low in calories. Rich in antioxidants. Part of a healthy diet. A good source of fiber. Helps support regularity. Supports brain function. Heart healthy. You deserve a break today. No artificial flavors or coloring. No additives or preservatives. Low in sugar. Low in fat. Got sprouts? I can’t believe I ate the whole thing. I can’t believe it’s not butter. Where’s the beef? Clap on. Clap off.
P.S. Call me crazy, but I might sometimes add a handful of pancetta and/or breadcrumbs to the dish, as they might do in Italy, where everyone seems to be healthy and svelte, mainly because they would eat this delicious bowl of whole wheat pasta and fresh vegetables without thinking twice about the above bulls–t.
Remove the rough outer leaves of the Brussels sprouts, slice off the bottoms, and cut them in half. Thoroughly rinse. Steam for 10 minutes.
In a large pan over medium heat, sauté the garlic in the olive oil until it’s golden. Add the Brussels sprouts and cover. Cook for 10 minutes, stirring frequently. Add salt and pepper to taste.
Bring a large pot of salted water to boil.
Cook the pasta until al dente (about 2 minutes less than the package directions), drain, and retain one cup of the cooking water. Add the pasta to the Brussels sprouts and mix together. Add some of the retained cooking water to achieve desired sauce consistency.
Serve with grated Parmigiano.
You might like to add 6 ounces of diced pancetta to the pan, before the garlic, and cook over medium heat for a few minutes until golden and then add the garlic. Also, a handful of breadcrumbs could be added when the cooked pasta is mixed into the Brussels sprouts, for an even more savory dish.