Bucatini with Brussels Sprouts

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Number of servings : 4 Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

450 g (1 lb) bucatini
500 ml (2 cups / 200 g) grey shallots, sliced thinly
45 ml (3 tbsp) butter
750 ml (3 cups / 275 g) Brussels sprouts, trimmed and quartered
500 ml (2 cups / 195 g) Asiago cheese, grated
500 ml (2 cups) 35% cream
Salt and freshly ground pepper, to taste
30 ml (3 tbsp) flat parsley, chopped

 

Directions

  1. In a large pot, cook the pasta al dente, following package directions. Drain without rinsing and set aside in a large bowl.
  2. In a skillet, brown the shallots lightly in the butter.
  3. Add the Brussels sprouts, sauté a few minutes and add to the pasta.
  4. In a saucepan over medium heat, melt the cheese in the cream, stirring until the mixture is thick and smooth.
  5. Pour the sauce over the pasta, toss well and sprinkle with parsley.
  6. Serve immediately.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2513