Brussels Sprouts and Gruyere Rotini
We all know the holidays can be, well, a little indulgent. That’s why we’re kicking off the new year with a light and healthy recipe featuring one of our favorite winter vegetables – Brussels sprouts. A match made in heaven for our Rotini with Superfood Seaweed!
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 teaspoon Kosher salt
1/2 medium yellow onion, chopped
2 cups crimini mushrooms, sliced (about 7 mushrooms)
2 cups Brussels sprouts, chopped
1/2 teaspoon finely chopped rosemary
1/4 cup reserved pasta cooking water
1/2 cup shredded smoked gruyère cheese
Freshly ground black pepper
Heat olive oil and garlic for 3 minutes, stirring.
Add salt, onion, mushrooms, and brussels sprouts. Cook 5 minutes or until almost tender, stirring.
Add rosemary, cook until wilted.
Cook pasta according to package and reserve 1/4 cup cooking water.
Toss pasta, cooking water, and gruyère with vegetables.
Garnish with lemon juice, basil, and black pepper.