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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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September 17, 2013

One Dish Meal by De Cecco Pasta for Fall

You all know how much I love Brussels Sprouts, if you've been reading here for any length of time. So when I was contacted to share this hearty De Cecco Pasta recipe for fall that includes Brussels sprouts, I had to share.  And what a great way to filter in the veggies for the kids.....I may have to add some bacon to this as well.  A one dish meal in our house for sure.

A little about De Cecco Pasta.....
De Cecco is unlike many other pastas available on supermarket shelves today.  Carefully made in the mountains of Central Italy, De Cecco uses a proprietary process to make more than 160 different pasta shapes. This process starts with full control of the milling process and using only the heart of durum wheat to produce premium semolina, then mixing it with cool natural waters from De Cecco’s own mountain spring, drawing the semolina dough through bronze dies and drying the pasta very slowly at a low temperature.

Brussels Sprout, Cauliflower and Shiitake Fusilli

Prep Time: 17 minutes
Total Time: 30 minutes

Serves 8

1 pound De Cecco Whole Wheat Fusilli or Spinach Fusilli
8 ounces Brussels sprouts, trimmed
12 ounces cauliflower florets (about 4 cups)
1/4 cup De Cecco Extra Virgin Olive Oil 100% Italian Olives, divided
4 medium shallots, finely chopped
4 garlic cloves, minced
7 ounces fresh shiitake mushrooms, stems removed
1 cup finely chopped fresh Italian parsley
Salt and pepper to taste
1/3 cup grated Parmesan cheese

1. Cook pasta and Brussels sprouts according to pasta package direction, adding cauliflower during last 5 minutes of cooking. Drain, reserving 1/4 cup pasta water.
2. While pasta is cooking, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 15 to 30 seconds, stirring constantly, or until fragrant. Add mushrooms; cook 5 minutes, stirring occasionally, or until browned. Remove from the heat.
3. Return hot cooked pasta, Brussels sprouts and cauliflower to pot; add reserved pasta water and mushroom mixture. Set aside 2 tablespoons parsley. Stir in remaining 2 tablespoons oil and remaining parsley. Season to taste with salt and pepper. Sprinkle with Parmesan cheese and reserved parsley.

Photo and recipe courtesy De Cecco Pasta.
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