Brussels Sprouts and Pesto Pasta
Brussels Sprouts and Pesto Pasta is a vibrant dish that harmoniously blends crisp Brussels sprouts with al dente pasta, all enveloped in a rich, aromatic pesto sauce. This quick-to-make recipe brings a burst of freshness and flavor to your table, making it perfect for weeknight dinners or special occasions. With nutty roasted sprouts and the delightful essence of pesto, every bite promises satisfaction. Elevate your meals with this easy-to-follow recipe that’s both wholesome and delicious.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 8 oz pasta (farfalle or penne)
- 2 cups fresh Brussels sprouts, halved
- 1 cup pesto sauce
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss halved Brussels sprouts in olive oil, salt, and pepper. Spread on the baking sheet cut side down.
- Roast for 20-25 minutes until golden brown and crispy.
- Cook pasta according to package instructions until al dente; drain (do not rinse).
- In a large pot, combine cooked pasta, roasted Brussels sprouts, and pesto sauce; toss until evenly coated.
- Serve immediately topped with grated Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 15mg
Keywords: For added protein, consider mixing in grilled chicken or chickpeas. Substitute pasta with zucchini noodles for a low-carb option. Store leftovers in an airtight container for up to three days; reheat gently with olive oil.