Spaghetti With Brussel Sprouts And Sage Butter Rachael Ray Recipes

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SPAGHETTI WITH BRUSSEL SPROUTS AND SAGE BUTTER (RACHAEL RAY)



Spaghetti With Brussel Sprouts and Sage Butter (Rachael Ray) image

I saw Rachael make this on her daytime show. Had to try it, with adjustments. Very good and not a huge ingredient list.

Provided by Lori Mama

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 slices crusty baguette, sliced
salt
12 -14 large Brussels sprouts
1 large starchy potato
1 lb spaghetti
6 tablespoons butter
2 large cloves garlic, minced
12 leaves fresh sage, sliced
pepper
freshly grated nutmeg, to taste
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 325°F.
  • Toast bread in hot oven to golden brown.
  • Pulse the bread in food processor to make fresh, large breadcrumbs.
  • Using the tip of a very sharp paring knife.
  • remove the core of the Brussels sprouts and separate leaves.
  • You should yield 3 cups loosely packed leaves.
  • Bring a large pot of water to a boil.
  • Salt water.
  • Peel the potato and cut into thirds horizontally,.
  • then slice the thirds of potato across lengthwise,.
  • into about 1/4-inch slices.
  • Boil potatoes 5 minutes, add Brussels sprouts leaves after 2 minutes.
  • Remove potatoes and cabbage from water with a spider.
  • or strainer and transfer to a serving bowl.
  • Cook pasta in boiling water to al dente in the same water.
  • Reserve a little starchy cooking water just before draining.
  • Meanwhile, heat butter, garlic and sage in small pot over low heat, do not brown.
  • Add pasta to potatoes and cabbage in the serving bowl.
  • Pour butter and sage over top and season with salt, pepper and nutmeg.
  • Add some cheese - a couple of handfuls.
  • toss pasta to combine and taste to adjust seasonings.
  • Use a splash of starchy cooking water if pasta gets too tight.
  • while tossing.
  • Serve spaghetti in shallow bowls topped with more cheese and the breadcrumbs.
  • Serve hot.

BRUSSELS SPROUTS WITH BACON



Brussels Sprouts with Bacon image

Rachael Ray pairs Brussels sprouts with bacon in this simple but tasty recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved
Salt and pepper, to your taste
1 cup chicken broth

Steps:

  • Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

BRUSSELS SPROUT SPAGHETTI



Brussels Sprout Spaghetti image

A delicious and healthy fall comfort food. This dish is vegan and my meat-eating husband loved it!

Provided by hilpete

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 48m

Yield 2

Number Of Ingredients 8

1 pound Brussels sprouts
½ (8 ounce) package spaghetti
1 tablespoon olive oil
2 cloves garlic, chopped
1 lemon, juiced
3 tablespoons tahini paste
2 teaspoons capers
salt and ground black pepper to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until fork tender, about 10 minutes. Drain, reserving the hot water.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  • Heat olive oil in a pot over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix in lemon juice; add tahini paste. Stir in reserved hot water until mixture is the consistency of sauce.
  • Stir Brussels sprouts, spaghetti, and capers into the sauce. Season with salt and pepper.

Nutrition Facts : Calories 515.2 calories, Carbohydrate 74 g, Fat 20.6 g, Fiber 15.3 g, Protein 19.7 g, SaturatedFat 3 g, Sodium 250.8 mg, Sugar 6.6 g

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