Dining In
By Karen Schulz
Brussels sprouts have had a bad rap. They may be the leading least liked vegetable out there, especially among children, as they can be bitter and can emit an off-putting aroma.
But it’s easy to come to their defense, because, if properly cooked, Brussels sprouts are delicious. They are also high in protein, making them a go-to ingredient for those meat-free nights, and rich in Vitamins K and C.
The great thing about the following recipe for Creamy Brussels Sprout Spaghetti is that the sprouts are thinly sliced, therefore the flavor is tempered due to smaller amounts in each bite. I also often buy the sprouts pre-sliced if I do not want to be bothered with my food processor, which upgrades this recipe from easy to super easy.
The unsung hero of the recipe is the salty ricotta salata, which you add just before serving. It adds depth of flavor and your kids will love it. If your market has a fine cheese section, you’ll usually find wedges of it there.
I have served this dish to kids and have given the recipe to friends who boast the pickiest eaters and I have heard nothing but rave reviews. One mom even texted me to thank me because her daughter asked for seconds!
It’s a win-win when nutritious food is also delicious.
<<Creamy Brussels Sprouts Spaghetti>>
Serves 4
<Ingredients>
1 lb. spaghetti
5 T. unsalted butter
¾-1 lb. Brussels sprouts, trimmed and sliced
2 garlic cloves, sliced
½ cup heavy cream (add more if you feel it needs it)
Kosher salt and black pepper to taste
3 oz. ricotta salata, thinly sliced
<Directions>
Cook the spaghetti according to the package directions. Reserving ¾ cup of the cooking water, drain the pasta and return it to the pot.
Meanwhile, heat 3T. of the butter in a large skillet over medium heat. Add the Brussels sprouts and cook, tossing occasionally, until tender but still bright green, 4 to 6 minutes. Add garlic, cook until fragrant, approximately 1 minute.
Add sprouts, cream, remaining 2 T. butter, ½ tsp. salt, ¼ tsp. pepper, and ½ cup of the reserved cooking water to the pasta and toss to coat. (Add more cooking water as needed.)
Serve topped with ricotta salata.
