Tuesday, November 8, 2011

Autumn Penne Pasta with Sauteed Brussels Sprouts

So I grew up hearing that Brussels Sprouts were horrible.  So many stories about how kids hide them in their napkins are bound to make a kid think that Brussels Sprouts are next to poison.  So when I came across this recipe I was very hesitant to try it but since I'd never tried a Brussels Sprout before, I thought I needed to try it at least once.  Turns out, they're just a teeny cabbage & they're really good in this dish.

Autumn Penne Pasta with Sauteed Brussels Sprouts

Servings:  8   Serving Size: 1 3/4c   
Old Points: 6pts   Points+: 8pts   
Calories: 326.1Fat: 6.9g   Protein: 15.7g   Carb:54.8g   
Fiber: 8.8g   Sugar: 5.4g   Sodium: 343.6mg (without salt)

  • 1 sweet or hot sausage link, casing removed, crumbled
  • 3/4lb 93% lean ground turkey
  • 4t olive oil, divided
  • 4 cloves garlic, sliced thin
  • 10oz Brussels sprouts,weight after outer leaves & stems removed
  • 1 small onion, diced small
  • 1 carrot, peeled @ diced small
  • 28oz crushed tomatoes
  • 1 bay leaf
  • pinch crushed red pepper
  • salt & pepper to taste
  • 1lb high fiber, low carb or whole wheat penne pasta

In a large, wide skillet, add sausage and turkey over medium-high heat, breaking up the sausage and the turkey as it cooks, into small pieces.  When completely cooked through; set aside in a bowl.

With a sharp knife, cut the brussels sprouts into thin shreds.

To the skillet, add 2t oil over medium heat.  When hot, add the garlic and cook until golden (do not burn).  Add shredded brussels sprouts, salt & pepper and saute until tender crisp, about 4 to 5 minutes; set aside in another bowl.

To the same skillet, add remaining 2t oil over medium-high heat.  Add onion, carrot & celery, stirring well to coat with oil.  Cook, stirring occasionally, until the vegetables turn golden brown, about 10 to12 minutes.

Add crushed tomatoes, sausage and turkey, bay leaf crushed red pepper, salt and fresh pepper to taste.  Reduce heat to low, cover and simmer about 30-40 minutes, or until sauce thickens.

Meanwhile, while the sauce is simmering, put a large pot of salted water to boil for the pasta.  Add the pasta to the water 10 minutes before the sauce is done and cook the pasta al dente.

Drain and add the pasta to the skillet and toss with the sauce.

Add cooked brussels sprouts, toss and place in a large pasta bowl.

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