Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Linguini with Brussels Sprouts Barigoule

Recipe Name

Linguini with Brussels Sprouts Barigoule

Submitted by dsanborn
Recipe Description From epicurious.com
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 25 Cook Time (minutes) 25 Ready In (minutes) 50
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3/4
cupBrussels sprouts - 1/2 lb
14
7/8
slicesLeeks - white & pale green parts
30
leavesCabbage - Savoy (we used Napa) cored & sliced 1/4" thick
1
1/2
tablespoonsolive oil - extra-virgin, divided
1
1/2
tablespoonsbutter unsalted - divided
2
clovegarlic, finely chopped
7/8
glass (3.5 fl oz)white wine, dry
2
cups (8 fl oz)water
1/4
fluid ouncelemon juice, fresh (can use bottled)
1/2
teaspoonthyme, fresh, minced, divided (can use dried)
6
ounceslinguini (3/4 lb)
2
tablespoonsparsley, chopped (can use dried)
1/2
ouncegrated parmesan - 1 Tbls per person as an accompa
Steps
Sequence Step
1Reserve a few outer layers of leaves from Brussels sprouts. Quarter sprouts lengthwise. Thinly slice leeks, then wash
2Cook leeks
3and cabbage in 2 Tbls oil and 2 Tbls butter w/ 1/4 tsp each salt and pepper, in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 min.
4Add garlic and cook, stirring 1 min.
5Add win and simmer until most liquid has evaporated, 2 to 3 min.
6Add water, lemon juice, 1/2 tsp thyme, and remaining Tbls each of oil and butter.
7Simmer briskly, covered, until cabbage is tender and liquid is reduced by half, about 15 min.
8Stir in Brussels sprouts and leaves and simmer, covered, stirring occasionally, until tender, about 5 min.
9Cook linguini in a pasta pot of boiling salted water until almost al dente. Reserve 2 C pasta-cooking water, then drain pasta.
10Stir linguini into vegetables w/reserved cooking water and 1/4 tsp each of salt and pepper. Simmer until pasta is al dents, 2 to 3 min.
11Remove from heat and toss with parsley, remaining 1/2 tsp thyme, and salt to taste.
12Serve pasta in shallow bowls with some broth. Add parsley and parmesan cheese at the table.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com