Brussels Sprout & Kale Spaghetti
Brussels Sprout & Kale Spaghetti
Potatoes, Pastas and Grains
Ingredients
- ½ pound whole-wheat spaghetti
- 2 cups brussels sprouts, stems removed and sliced
- 1 head kale, leaves removed from the stems
- 2 tablespoon Fustini's Gremolata olive oil
- 1 shallot, diced
- 4 garlic cloves, minced
- 1 pinch kosher salt
- 1 pinch freshly cracked black pepper
- 1/3 cup pine nuts
- 1 tablespoon Fustini's Parmesan Spice blend
- 1/3 cup shaved parmesan cheese, plus more for topping
- 2 tablespoons Fustini's Citrus Oregano balsamic
Directions
- Bring a large pot of salted water to a boil to prep the pasta. Once boiling, cook the pasta according to the directions. When done, drain and reserve 1/2 cup pasta water.
- Slice the brussels sprouts into shreds and then do the same with the kale leaves. Heat a large skillet over medium-low heat. Add the olive oil. Once heated, add the shallot with a pinch of salt and pepper. Cook, stirring occasionally, until the shallot softens, about 5 minutes. Stir in the shredded brussels sprouts and kale. Add another pinch of salt and pepper. Cook, stirring often, until the Brussels and kale soften, about 6 to 8 minutes. Stir in the garlic and cook for 5 minutes more.
- To toast the pine nuts, place them in a dry skillet and heat over medium-low heat. Stir frequently with a wooden spoon until the nuts toast, about 4 to 5 minutes. Keep an eye on them as they can burn quickly!
- Once vegetables are soft, add the drained spaghetti to the skillet with the Brussels and kale. Toss well. Add balsamic, Parmesan Spice blend and stir in the parmesan cheese. Add in the reserve starchy water and toss. Taste and season additionally if needed. Sprinkle the toasted pine nuts into the skillet and top with extra parmesan if you wish. Serve immediately!
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