Ingredients8 oz fresh, dry pasta
2 cloves garlic, minced
1 large shallot, minced
1-2 tbs olive oil, divided
1/4 cup dry white wine
1/4-1/3 cup vegetable stock
1 tsp lemon pepper (optional)
1 pinch red pepper flakes
6-8 grape tomatoes, halved
Asiago and Parmesan cheese
2 cups halved, baby Brussels
How to make Pasta with Roasted Baby Brussels
I happen to keep frozen baby Brussels from Trader Joe's in my freezer at all times, so I use those. They work perfectly for when I'm craving that little bitter vegetable but they aren't in season.
Preheat your oven to 400 degrees. On a baking sheet, toss Brussels with oil, salt, and pepper. Roast for about 10 minutes or until crispy.
In a medium pot, bring some salted water with a pinch of red pepper flakes to a boil. Add pasta and cook slightly less time than the package directions. If you are using fresh pasta, it will only take a few minutes to cook, so plan accordingly. Reserve about 1/2 cup of the pasta water.
In a large skillet, heat oil over medium heat. Add garlic and shallot and cook about 3 minutes. Slowly pour in the white wine and add the vegetable stock. Reduce heat to medium low and cover. Add the pasta, tomatoes, roasted Brussels, and a bit of the pasta water. Stir and adjust the liquid to ensure that it is not too soupy but that there is enough sauce .
Serve topped with cheese. Enjoy!