A Hardy Meal
Pasta With Brussels Sprouts Rosemary Olive Oil Recipe
-3 Tablespoons Sonoma Farm Rosemary Infused Olive Oil
-1 Pound Brussels Sprouts, Trimmed & Sliced Thin
-1 Small Onion, Peeled & Diced
-1/8 tbs Red Pepper Flakes
-4 Cloves Garlic, Peeled & Thinly Sliced
-5 Ounces Gorgonzola Cheese
-1/2 Pound pasta
– Parmesan Cheese
-Put a large pot of salted water on to boil for the pasta.
-In a frying pan, heat the rosemary oil, add the onions, and cook until translucent.
-Add the Brussels sprouts, garlic and red pepper flacks.
-Cover and cook over medium heat until the sprouts are tender crisp.
-Once the pasta has been cooked until “al dente”, drain, reserving a cup of the pasta water.
-Return the pasta to the pot add sprout mixture and Gorgonzola.
-Add a few Spoonfuls of water, mix with the pasta, and cook over high heat until piping hot.
-Serve in individual bowls, topped with Parmesan Cheese
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