Quinoa Pasta and Brussels Sprouts in Walnut Sauce

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I’m hooked on quinoa pasta. The texture is as close to classic pasta as you can get, and it has a mellow flavor that works perfectly with any sauce I’ve concocted in my kitchen.

Quinoa Pasta with Brussels Sprouts

You’ll find more than one pasta recipe in my collection using quinoa as the pasta of choice. It’s a terrific gluten free option, and the nutrition profile of this tasty pasta compared to its competitors is equally impressive.

Quinoa Fettuccine with Italian Sausage

Quinoa Fettuccine with Italian Sausage

This particular evening I was in the mood for a meat free meal, so we tossed our pasta with steamed brussels sprouts, fresh sage, and a lemony walnut sauce.

Quinoa Pasta with Brussels Sprouts

After we crumbled toasted walnuts into the mix for added crunch, our light and lemony pasta dish was ready for the table.

Quinoa Pasta with Brussels Sprouts

Quinoa Pasta with Brussels Sprouts

Shake It Up!

If brussels sprouts don’t float your boat, asparagus or zucchini would work equally as well. Toss a handful of nutty parmesan cheese on top if you have calories to spare for the day.

Enjoy, and have a terrific weekend!

Quinoa Pasta with Brussels Sprouts in a Walnut Sauce

6

Ingredients

  • 24 ounces brussels sprouts, frozen
  • 8 ounces quinoa linguine, dried
  • 2 tablespoons walnut oil
  • ¼ cup white onion, finely chopped
  • 1 cup low sodium vegetable broth
  • 1 tablespoon chopped sage
  • 2 tablespoons lemon juice
  • ¼ cup fat free half and half
  • 1 cup toasted walnut pieces

Instructions

  1. Add 1/4 cup water to a casserole dish and add frozen brussels sprouts. Cook for 5 - 6 minutes on high until brussels sprouts are cooked. Allow to cool enough to cut into quarters.
  2. Preheat a pasta pot filled with water and a tablespoon of salt over high heat. Once boiling add pasta and cook according to package directions. Drain, reserving 1 cup pasta water.
  3. Heat a large skillet over medium heat add walnut oil and onions. Cook for 2 - 3 minutes, then add vegetable broth and lemon juice and bring to a boil for 3 - 5 minutes to allow to reduce by 1/3rd.
  4. Remove from heat and add half and half, brussels sprouts and pasta.
  5. Add the pan back to the heat to warm pasta and sprouts. Then toss in walnut pieces.
  6. Season with salt and pepper to taste.

Notes

Food energy: 366kcal Weight Watchers Points Plus 10 Saturated fatty acids: 1.79g Monounsaturated fatty acids: 2.88g Polyunsaturated fatty acids: 12.49g Total fat: 17.83g Calories from fat: 160 Cholesterol: -- Carbohydrate, by difference: 45.73g Total dietary fiber: 8.43g Protein: 9.87g Total lipid (fat): 18.07g Water: 155.42g Ash: 2.48g Total sugars: 4.24g Calcium: 77mg Iron: 2.19mg Magnesium: 59mg Phosphorus: 163mg Potassium: 563mg Sodium: 201mg

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