Spaghetti with Brussels Sprouts and Hazelnuts

Spaghetti with Brussels Sprouts and Hazelnuts

Makes 8
Prep 15 m
Cook 8 m

Ingredients

Directions

  1. 1 of 3 Shred Brussels sprouts in a food processor fitted with a slicing blade. Set aside.
  2. 2 of 3 Bring a pot of salted water to a boil. Add spaghetti and cook 8 minutes. Drain, reserving 1/2 cup of the pasta water.
  3. 3 of 3 Meanwhile, in a large skillet, heat oil over medium heat. Stir in shallots and garlic; cook 2 minutes. Mix in shredded Brussels sprouts; cook 4 minutes. Using tongs, add spaghetti to skillet. Stir in pasta water, hazelnuts, salt, freshly cracked pepper and 3/4 cup of the Pecorino. Toss well. Place in a serving bowl and sprinkle with remaining 1/4 cup Pecorino.
Nutrition Information for Spaghetti with Brussels Sprouts and Hazelnuts
Servings Per Recipe: 8
Per Serving: 5 g sat. fat, 15 mg chol., 21 g Fat, total, 422 mg sodium, 18 g pro., 6 g fiber, 460 kcal cal., 52 g carb.
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Printed from FamilyCircle.com 11/19/2018