Orecchiette with Roasted Brussels Sprouts & Grapes
5
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Roasted fruit and veggies bulk out this dish, making it light on the pasta but full of delicious flavour.
Ingredients
Brussels sprouts
1 pound(s), halved or quartered if large
Red seedless grapes
2 cup(s), red seedless variety
Onion
1 large, chopped
Garlic
2 clove(s), large, minced
Fresh thyme
1 tbsp(s)
Olive oil
2 tsp(s)
Table salt
1 tsp(s)
Black pepper
1 tsp(s)
Uncooked orecchiette pasta
1 cup(s)
Crumbled goat cheese
4 tbsp(s)
Balsamic vinegar
4 tsp(s)
Instructions
1
Preheat oven to 400°F.
2
Toss Brussels sprouts, grapes, onion, garlic, thyme, oil, salt and pepper on a large rimmed baking pan; roast until Brussels sprouts are tender and grapes are juicy, stirring once or twice, 35-40 minutes.
3
Meanwhile, cook pasta according to package directions, omitting salt if desired. Drain pasta; return to pot. Add everything from baking sheet, including juices, to pot; stir well.
4
Garnish each portion with 1 Tbsp goat cheese and 1 tsp vinegar before serving.
5
Serving size: about 1 ½ c
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