Brussels Sprouts & Shells

Ingredients

• 1 tbsp olive oil
• 1 tbsp red onion (less than ½ cup, chopped)
• 1 cloves garlic (minced)
• 1 cups Brussels sprouts (sliced in half)
• 1 tbsp balsamic vinegar
• 0.25 lemon (fresh squeezed plus some zest for the end)
• 3 oz cooked - whole wheat pasta shells (recommend mini shells and can choose gluten-free if desired)
• 1.5 tbsp pecorino cheese (shredded (can substitute parmesan or dairy-free cheese if needed))
• a few pinches of red pepper flakes

Instructions

1. In a large skillet add half the olive oil and onions. Cook until onions are just soft (3-4 minutes), add the minced garlic, and cook for 30 seconds. Turn off the heat and remove the onions and garlic from the pan.
2. In a small bowl, combine the balsamic vinegar, the salt and pepper, and the Brussels sprout halves.
3. Heat the other half of the olive oil in a pan. When the pan is hot, add the Brussels sprout halves, cut side down. Without moving them, let them cook for about 3-4 minutes until they develop a nice char (check and reduce heat & time if they’re getting too brown).
4. Turn the Brussels sprouts over and add a good squeeze of lemon to the pan to deglaze the pan. Gently stir the sprouts around a bit.
5. Reduce heat to low, and add a few tablespoons of water. Cover and let them steam until tender (approx. 4-5 minutes).
6. Boil a pot of water and cook the pasta shells according to directions on box.
7. Once the shells are cooked and cool a bit, oss together the shells, onions, Brussels sprouts, another squeeze of lemon juice, and most of the pecorino cheese.
8. Taste and adjust seasonings. Finish with remaining cheese, lemon zest, and red pepper flakes.

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