"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Brussels Sprout and Basil Bowties Recipe

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This recipe for Brussels Sprout and Basil Bowties, by , is from Steria Family Cookbook: From across the Country , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



cup Olive Oil
3 Cloves of Garlic, minced
tsp Salt
1 lb. VEGGIES: One or more; bell peppers, summer squash, tomato, eggplant, onion, asparagus, Brussels sprouts, mushrooms, shallots or peas.
1 tsp HERBS: Finely chopped; rosemary, thyme, oregano, sage
cup Pasta Cooking Water
1 lb Cooked Pasta; bowties, strands (fettuccine, spaghetti, linguine), fusilli, penne, rigatoni, gemelli
cup AGED CHEESE:grated or shredded; Parmesan, Pecorino, Asiago, Gruyere, Grana Padano
Garnishes- to taste; fresh basil, grated lemon zest, lemon juice, chopped capers or olives, black pepper
LEAFY GREENS, OPTIONAL (Add with herbs in step 2) 8 cups chopped; kale, spinach, arugula, swiss chard, collard greens.

1. In deep 12-in skillet, heat cup olive oil, and 3 garlic cloves, finely chopped, on medium heat for 3 mins, stirring. Add tsp salt and VEGGIES ( lb sliced onions, lb sliced mushrooms, and lb Brussels Sprouts)
2. Cook 5 mins or at least until almost tender, stirring. Add fresh HERBS (1 tsp finely chopped rosemary) Cook 2-3 mins or until wilted.
3. Toss with cup pasta cooking water and PASTA and AGED CHEESE ( cup shredded Gruyere)
4. Add GARNISH (Lemon juice + fresh basil + black pepper)




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