Brussels Sprout Pasta

Name: Brussels Sprout Pasta
Yield: 227 g
Ingredients: Fresh Cream 90 ml; Anchovy 12 serving; Brussels Sprout 50 portion (10 pieces); Rigatoni (Dry Pasta) 60 g; Butter 10 spoon; Minced Garlic 5 teaspoon

700 kcal

#Brussels Sprout Pasta #Pasta #Cabbage Dish #Vegetable Pasta #Healthy Recipe #Italian Pasta #Noodle Dish #Easy Cooking #Vegetarian #Olive Oil Pasta

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Ingredients

Main ingredients

Fresh Cream 90 ml
Anchovy 0.4 serving
Brussels Sprout 0.5 portion (10 pieces)
Rigatoni (Dry Pasta) 60 g

Seasonings/Sauce

Butter 10 spoon
Minced Garlic 5 teaspoon

Nutrition summary

Carbohydrates 51.07 g 29%

Protein 23.77 g 13%

Fat 45.25 g 58%

Serving size 227g

Cooking steps

1

Wash the Brussels sprouts thoroughly and cut them in half.
2

Slice the garlic into thin pieces.
3

Cook the pasta noodles.
4

Heat olive oil in a pan and sauté the garlic.
5

Add the Brussels sprouts and stir-fry.
6

Add the cooked pasta noodles, salt, and pepper, then mix well.
7

Sprinkle Parmesan cheese on top to finish.

Brussels Sprout Pasta

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