🍝 Crunchy Pasta with Brussels Sprouts and Garlic Sauce

Name: Crunchy Pasta with Brussels Sprouts and Garlic Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g whole wheat pasta (bow ties); salt; 250 g Brussels sprouts; 2 red chili peppers; 3 garlic cloves; 4 sprigs parsley; 30 g Parmesan (1 piece); 3 tbsp olive oil; pepper

449 kcal · 30 min · 4 servings

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Ingredients

400 g whole wheat pasta (bow ties)
salt
250 g Brussels sprouts
2 red chili peppers
3 garlic cloves
4 sprigs parsley
30 g Parmesan (1 piece)
3 tbsp olive oil
pepper

Instructions

1. Boil water in a large pot and add salt. Cook the pasta in it until it is al dente. Follow the instructions on the package.
2. Wash the Brussels sprouts thoroughly. Cut off the hard stems at the bottom and carefully separate the individual leaves. Add the leaves to the boiling salted water and cook for 3 to 5 minutes. Then remove them, rinse them with cold water to stop the cooking process, and let them drain well.
3. Wash the chili peppers and remove the stems. Cut the chili into small cubes. Peel the garlic and slice it thinly. Wash the parsley, shake it dry, and chop the leaves finely. Grate the Parmesan cheese finely.
4. Heat oil in a large pan. Fry the garlic slices briefly over medium heat until they are lightly browned. Add the chili cubes and sauté everything for 1 minute. Now add the drained Brussels sprouts and mix them with the mixture.
5. Drain the pasta and let it drain well. Add the pasta directly to the pan with the Brussels sprouts and mix everything well. Season the pasta with salt and pepper to taste. Now fold in the chopped parsley into the pasta.
6. Divide the finished pasta among four plates. Sprinkle the grated Parmesan generously over the top and serve the dish immediately.

Nutrition per serving

kcal: 449
Protein: 19 g · Fett/Fat: 13 g · Carbs: 64 g