Source: Midwest Living

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Recipe Summary

prep:
15 mins
cook:
8 mins
total:
23 mins
Servings:
8
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shred Brussels sprouts in
    a food processor fitted with a
    slicing blade. Set aside.

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  • Bring a pot of salted water
    to a boil. Add spaghetti and
    cook 8 minutes. Drain, reserving
    1/2 cup of the pasta water.

  • Meanwhile, in a large skillet,
    heat oil over medium heat.
    Stir in shallots and garlic; cook
    2 minutes. Mix in shredded
    Brussels sprouts; cook 4
    minutes. Using tongs, add
    spaghetti to skillet. Stir in pasta
    water, hazelnuts, salt, freshly
    cracked pepper and 3/4 cup of
    the Pecorino. Toss well. Place in
    a serving bowl and sprinkle
    with remaining 1/4 cup Pecorino.

Nutrition Facts

460 calories; fat 21g; cholesterol 15mg; saturated fat 5g; carbohydrates 52g; insoluble fiber 6g; protein 18g; sodium 422mg.
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