Orecchiette with Brussels Sprouts, Gorgonzola, and Walnuts Recipe

Looking for an easy Orecchiette with Brussels Sprouts, Gorgonzola, and walnuts recipe? Learn how to make Orecchiette with Brussels Sprouts, Gorgonzola, and walnuts using healthy ingredients.


Submitted by ethelhurtt

Makes 6 servings



Pasta dish with sweet, nutty flavor, roast the Brussels sprouts until they're just this side of charred.

Recipe Ingredients for Orecchiette with Brussels Sprouts, Gorgonzola, and walnuts

20 oz Brussels sprouts, trimmed (4 cups)
2 1/2 tbs. extra-virgin olive oil
1/4 tsp black pepper
1 lb pasta, such as orecchiette
1 1/2 tbs butter, unsalted
1/2 cup walnuts, coarsely chopped
3/4 cup shallots, minced
3/4 cup half and half
3 oz. Gorgonzola, crumbled (3/4 cup)
1 tbs lemon juice, fresh

Recipe Directions for Orecchiette with Brussels Sprouts, Gorgonzola, and walnuts

  1. Position a rack in the lower third of the oven, set a heavy rimmed baking sheet on the rack, and heat the oven to 500 f. Bring a large pot of well-salted water to a boil over high heat.

  2. In a food processor fitted with the medium (4mm) slicing disk, slice the Brussels sprouts. Transfer them to a large bowl, drizzle with the oil, sprinkle with 1-1/4 tsp. salt and 1/2 tsp. pepper, and toss until well coated. Remove the hot baking sheet from the oven and spread the Brussels sprouts on it in a single layer. Roast, sitrring once about halfway through the cooking time, until they are tender and flecked with charred bits, 15 to 20 minutes.

  3. Meanwhile cook the pasta according to package directions until just al dente.

  4. In a medium havy-duty skillet, melt 1/2 Tbl of the butter over medium heat. Add the walnuts and cook, stirring frequently, until the butter deeply browned and the walnuts are toasted, about 3 minutes. Transfer to a plate and set aside.

  5. Melt the remaining 1 Tbl butter in the skillet over med heat. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the half and half and bring to a simmer. Off the heat, add 2 oz. (1/2 cup) of the Gorgonzola and stir until melted.

  6. Drain the pasta and return it to the pot. Add the Brussels sprouts, Gorgonzola sauce and lemon juice and toss well. Serve, sprinkled with the walnuts and the remaining Gorgonzola.

Categories

Main Dish

Nutrition Facts
Serving Size 256.8g
Amount Per Serving
Calories
501
Calories from Fat
218
% Daily Value*
Total Fat
24.2g
37%
Saturated Fat
8.1g
41%
Trans Fat
0.0g
Cholesterol
87mg
29%
Sodium
256mg
11%
Potassium
669mg
19%
Total Carbohydrates
56.7g
19%
Dietary Fiber
4.8g
19%
Sugars
2.3g
Protein
18.8g
Vitamin A 27% Vitamin C 139%
Calcium 16% Iron 25%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sodium
  • Low in sugar
  • Very high in vitamin C
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