elbows with cauliflower and brussels sprouts

Ingredients

• Servings: 7
• 1 box barilla plus elbows
• 2 tablespoons extra virgin olive oil
• 1 small onion, diced
• 2 tablespoons butter
• 1 small carrot, diced
• 3 cups cauliflower, cut into small florets
• 1/2 pound brussels sprouts, quartered
• 1/4 cup white
• 1/2 cup parmigiano reggiano cheese, grated
• 1 tablespoon parsley, chopped
• salt and black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• bring a large pot of water to a boil.
• in a large skillet saute onions in olive oil for 2-3 minutes or until slightly opaque. add the butter.
• add the carrots, cauliflower and brussels sprouts and brown well, season with salt and pepper. deglaze with and reduce until nearly dry.
• cook pasta according to package directions. drain pasta, reserving 1 cup of cooking water.
• once pasta is cooked, add the pasta to the sauce and toss to combine. add enough cooking water to make the sauce come together.
• remove from heat and add parmigiano reggiano cheese. toss to combine.
• top with parsley and serve.