Whole Wheat Fettuccine With Brussels Sprouts And Red Bell Peppers In Brown Butter Recipes

HEARTY WHOLE-WHEAT PASTA WITH BRUSSELS SPROUTS, CHEESE AND POTATO

Steps:

• Heat oven to 400 degrees. Bring a large pot of water to a boil. Salt the water generously, then add brussels sprouts, potato and pasta, and let water come back to a boil. Cook for about 8 to 10 minutes, or until potato is tender and pasta is al dente. Just before draining, remove 2 cups of the cooking liquid and set aside.
• Tip drained pasta, brussels sprouts and potato into an approximately 10-by-15-inch roasting pan (or a 9-by-13-inch lasagna dish), then add ricotta, Gruyère and 1 cup cooking water, and toss well. Add more liquid if you think the pasta is too dry.
• Warm butter, olive oil and garlic in a small saucepan and, when melted and beginning to sizzle gently, add sage and fry for about 30 seconds. Spoon or dribble the butter and sage over the pasta. Sprinkle with Parmesan and bake for 20 minutes, by which time the surface will be scorched a light gold. Let stand for at least 15 minutes before eating.

PENNE WITH BRUSSELS SPROUTS, CHILE AND PANCETTA

Steps:

• Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook).
• Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary, and sauté until the fat on the pancetta starts to turn translucent and very lightly brown, about 1 minute. Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes. Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute.
• Drain penne and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like.

SEARED AND ROASTED BRUSSELS SPROUTS WITH RED PEPPER AND MINT GREMOLATA

Steps:

• Trim brussels sprouts at the base, remove unattached leaves and set them aside. Cut in half and place in a large bowl. Toss with 1 tablespoon olive oil and season with salt.
• Heat oven to 400 degrees. Line a sheet pan with parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet (cast iron is ideal). Add as many brussels sprout halves as will fit in a single layer, cut side down, and sear until nicely browned, 3 to 5 minutes. Transfer to baking sheet, cut side down, and repeat with remaining sprouts if you could not fit them all in during the first round. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
• Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper. Heat through, taste and adjust seasonings. Remove from heat and serve.
• Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting. Toss loose leaves you set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes. Move to middle rack and roast another 2 to 3 minutes, until brown and crisp. Serve as garnish.

FETTUCCINE WITH BRUSSELS SPROUTS, LEMON AND RICOTTA

Steps:

• Begin heating water for pasta.
• Trim bottoms of Brussels sprouts and quarter lengthwise or slice. Heat oil over high heat in a large, heavy skillet and add Brussels sprouts. Sear for about a minute without stirring, then turn the heat to medium-high, add salt and pepper to taste and stir or toss in the pan until tender and the edges are seared light brown, about 5 minutes. Some of the leaves will detach and get black, but don't worry, you can discard them. Remove from heat and transfer to a bowl or plate.
• When water comes to a boil, salt generously and add pasta. While pasta is cooking, mix together ricotta, garlic, lemon zest and chives (or parsley and chives) in a large bowl. Season to taste with salt and pepper.
• When pasta is cooked al dente (see timing instructions on package but check a minute before indicated time), remove 1/4 cup of the pasta water. Mix 2 to 4 tablespoons with ricotta. It should have the consistency of cream. Add a little more water if it doesn't. Drain the pasta and toss with Brussels sprouts, ricotta mixture and Parmesan. If pasta seems dry, toss with a little more of the cooking water or another tablespoon of olive oil. Serve at once.

WHOLE-WHEAT FETTUCCINE WITH BRUSSELS SPROUTS AND RED BELL PEPPERS IN BROWN BUTTER

Steps:

• In a large kettle cook the onions in 3 tablespoons of the butter over moderate heat, stirring occasionally, until they are golden. Add the garlic, the Brussels sprouts, the water, the scallion, the bell peppers, and salt and pepper to taste and cook the mixture, stirring occasionally, for 15 minutes, or until the vegetables are crisp-tender.
• While the vegetables are cooking, in another large kettle cook the fettuccine in boiling salted water for 10 to 12 minutes, or until it is al dente, and drain it well. Stir the pasta into the vegetables and keep the mixture warm. In a small skillet cook the remaining 5 tablespoons butter over moderate heat, swirling the skillet, until it is browned, add it to the pasta mixture with the Parmesan and salt and pepper to taste, and toss the mixture well.