Orecchiette with Cranberries and Brussels

Name: Orecchiette with Cranberries and Brussels
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian, European, Mediterranean
Ingredients: 2 Tbs evoo; 2 cloves garlic; 1 tspn chili flakes; 6 brussels sprouts, shaved; 1/2 cup craisins; 2 T sunflower seeds; 1 tspn whole grain mustard; lemon juice and zest; 2 tbs asiago cheese, plus more for garnish; 5-8 oz dry orecchiette pasta

1 step

Prep:15minCook:12min

Updated at: Thu, 17 Aug 2023 06:40:42 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories620.3 kcal (31%)

Total Fat24.8 g (35%)

Carbs92.9 g (36%)

Sugars32.2 g (36%)

Protein15.3 g (31%)

Sodium147.6 mg (7%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 Tbsevoo

2cloves garlic

1 tspnchili flakes

6brussels sprouts

shaved

½ cupcraisins

2 Tsunflower seeds

1 tspnwhole grain mustard

lemon

juice and zest

2 Tbsasiago cheese

plus more for garnish

5 ozdry orecchiette pasta

Instructions

Step 1

-Cook your orecchiette pasta al dente and reserve some of the cooking water to finish the dish. -In a small pot over medium heat, brown the garlic in the olive oil, then add the chili flakes and shaved brussels and saute for 2 minutes to lightly wilt. -Toss in the dry cranberries and toasted sunflower seeds followed by the orecchiette and about a cup of the pasta cooking liquid. -Mix well and cook until the liquid has reduced and formed a light coating on the pasta, then add the lemon juice, zest and mustard. Stir well then add the cheese and turn off the heat. -Serve in a large bowl with asiago grated on top and a wedge of lemon.