Rigatoni with Roasted Brussel Sprouts and Toasted Bread Crumbs, a simple and flavor packed weeknight dinner. The sprouts are perfectly tender. So good.
Good Morning & Happy Monday!!!! Its a very happy Monday here because this week we finally start getting back to our normal schedule… Jack goes back to preschool tomorrow after having been off for 2 weeks and I finally get back to teaching my zumba classes! Yay!!! While I am thankful for some normalcy, there are so many still without food, power or homes due to hurricane Sandy. I encourage you to visit Red Cross and donate to the cause, every little bit helps!
My go to ingredient when I need something uncomplicated, fast and delicious is PASTA of course!!! Pasta is so versatile, I mean there are like dozens of varieties of my favorite carb and you can throw just about anything in there and make a meal of it. This one came to be not by some weekly meal planning but it just happened to be what I happened to have on hand. After not having power very much in the last couple weeks I have been minimally stocking the fridge, it is depressing throwing away loads of food due to spoilage!
This Rigatoni with Roasted Brussel Sprouts and Toasted Bread Crumbs comes together quickly, is simple, flavorful and budget friendly! Brussel sprouts I think get a bad rap but they can be very yummy, I promise!!! These brussel sprouts are simply roasted with olive oil, breadcrumb, salt and pepper. Then tossed with sautéed garlic and al dente rigatoni! Served along side of it is a simple salad. This pasta can be made exactly the same way with cauliflower in place of brussel sprouts for another wonderful variety!
3/4 lb rigatoni, cooked to al dente
(note: I mixed in a little pipette bc I was using up my opened boxes)
1/2 cup pasta water reserved
1 lb brussel sprouts, bottoms cut off and quartered
1/2-3/4 cup Italian seasoned breadcrumbs
5 cloves garlic, sliced
salt & pepper
Oven at 375 degrees.
Onto a lined baking sheet toss together the brussel sprouts, breadcrumbs, a little salt and pepper and enough olive oil to moisten the breadcrumbs.
Cook for about 12-15 minutes or until the brussel sprouts are tender and the breadcrumbs are toasted.
In a saute pan, over medium heat, add in enough olive oil to cover the bottom and the sliced garlic. Sauté until fragrant. Toss in the roasted brussel sprouts and coat with the garlic oil.
Toss in the al dente pasta. If the pasta seems dry you can either drizzle with a little more olive oil or a bit of the reserved pasta water. Taste and season again with salt and pepper to taste.