Jenna & Taylor’s Brussels Pasta Extraordinaire

January 29, 2010

This is a delicious pasta dish that we came up with all by ourselves.  After a quick trip to Trader Joe’s that involved grabbing a random assortment of veggies, we threw it all together.  It’s kind of a mix between a pasta and a salad.  Overall, it’s super healthy, and tastes great.  The coolest part of the whole thing was finding fresh brussels sprouts sold still on the stalk.  It turned out so good, I had to write it down.  I even took pictures!


  • approx. 15 brussels sprouts, cut into quarters
  • 1 yellow onion, chopped
  • 3 handfuls sugar plum tomatoes, halved  (cherry tomatoes would be great too)
  • 4 cloves garlic, minced
  • 8 oz. pasta
  • approx. 3 T. olive oil
  • salt and pepper to taste
  • fresh arugula, about 1 handful per serving
  • balsamic vinegar, to taste


1. Saute garlic and onions on medium heat with about 2 T. olive oil until they begin to get translucent.  Add salt and pepper to taste, and set aside.

2. Saute brussels sprouts with the other tablespoon of olive oil on medium-high heat for about 3 minutes, stirring occasionally, until browned on the edges.  Reduce heat to medium, add salt and pepper, and finish cooking until tender.

3. Meanwhile, cook pasta al dente, drain and set aside.

4. When everything is done, combine brussels sprouts with the onions, tomatoes, and pasta.  Stir gently.  Serve with a handful of fresh arugula on top of the pasta, and sprinkle with balsamic vinegar for an extra kick.

Note:  This dish is extra good when served with a piece of crusty Italian bread and a glass of wine.  Drinking wine and nibbling on bread while cooking is definitely encouraged.  Finish the meal with a few pieces of dark chocolate.  : )

Other note: we used some whole-wheat, wide noodles that were found in my cabinet.  I’m sure it’d be just as good with other pasta shapes as well.


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