Roasted Brussels Sprouts and Crème Fraîche Pasta
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Ingredients
- 1½ lb Brussels sprouts, sliced
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 5 cloves garlic, minced
- 2 tsp herbes de Provence, divided
- ¾ tsp kosher salt, divided
- ¾ tsp pepper, divided
- 1 (12-oz) pkg orecchiette pasta
- ⅔ cup creme fraiche
- 1 cup freshly grated Parmesan cheese, divided
Instructions
- Preheat oven to 425°F. Toss together Brussels sprouts, oil, vinegar, garlic, and 1 tsp herbes de Provence on a foil-lined large rimmed baking sheet; spread in a single layer. Sprinkle with ¼ tsp each salt and pepper.
- Roast 25 minutes or until browned and tender.
- Meanwhile, cook pasta according to package directions. Drain, reserving ⅓ cup pasta water, and return to pot.
- Toss pasta with crème fraîche, ½ cup Parmesan, reserved pasta water, 1 tsp herbes de Provence, and ½ tsp each salt and pepper over medium-low heat until combined.
- Toss Brussels sprouts with pasta; sprinkle with ½ cup Parmesan.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
498
|
498
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 19 | 19 |
| Carb (g) | 56 | 56 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 612 | 612 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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