Pasta and cheese are such a delightful combination, aren’t they? The problem – nutritionally – is that it’s so easy to overdo the cheese! This recipe takes a happy little detour from the mozzarellas and parmesans that are so common in pasta recipes and uses goat cheese instead. Goat cheese and pasta? You betcha. Goat cheese is mild, soft, and creamy – put a few dollops on freshly cooked pasta, and magic happens.
In this recipe, we’re blending the creamy goodness of goat cheese with the pizzazz of fresh lemon and the nutritional punch of roasted Brussels sprouts. The trick to these Brussels sprouts, which are perfectly roasted but not at all dry, is to parboil them first. So simple! Let’s get started.
Ingredients (serves 4)
1 pound box of dry farfalle pasta (looks like little bow ties)
1 pound fresh Brussels sprouts
1/4 fresh lemon
1/2 teaspoon salt
4 ounces goat cheese
Step 1) Bring a large pot of water to a boil. Trim ends off of Brussels sprouts, cut in half lengthwise, and add to boiling water.
Step 2) Boil Brussels sprouts for 2 minutes. Drain, then transfer to a baking pan greased with coconut oil.
Step 3) Start a second pot of water boiling (for the pasta).
Step 4) Sprinkle Brussels sprouts with salt. Squeeze juice from 1/4 lemon over Brussels sprouts, and place in a preheated 400 degree oven.
Step 5) Start pasta boiling; check after 10 minutes. Drain pasta when it is cooked but still slightly chewy; this usually takes 12-13 minutes.
Step 6) Divide drained pasta among serving bowls and remove sprouts from oven. Top with small dollops of goat cheese and roasted Brussels sprouts. Enjoy!