Fettuccini with Marinated Brussel Sprouts
I really wanted to make a simple pasta. Something in the traditional vein of olive oil, diagnosis garlic and Parmesan. But if I leave it simple as that, I often find myself eating at least half a pound of pasta. Not quite as healthy as I’d like, but that was often my hangover cure in college, and I just can’t seem to stop myself around big bowls of noodles. So, in the interest of health, I wanted to add some kind of vegetable to cut the carbiness (Is that a word?) of the dish. I decided on brussel sprouts because they looked so fresh at the supermarket and because I’ve been wanting to try them raw (or close to it) dressed with olive oil, garlic, lemon juice, salt and pepper as a salad. This was close enough.
The final dish was tangy, light and flavorful and came together in less that 30 minutes. A total winner that will surely be added to the weekly roster.