Whole-grain Spaghetti with Brussels Sprouts and Mushrooms

One the way back home after working on the new house I asked Jim if he would rather have a spinach pie or pasta with Brussels sprouts.  I got the look!  It is meatless Monday I respond.  Brussels sprouts and beets, my favorite vegetables are Jim’s most hated.  This recipe comes from Giada’s Weeknights Cookbook.  Jim loved it, but it says that it serves 4-6.  Jim barely made a dent in it.  I was hoping for a leftover night, but I may get two. 

Ingredients:

1# whole grain or whole wheat spaghetti

1 C grated pecorino Romano cheese

¼ C EVOO

1 medium onion, chopped

1 # mushrooms, cleaned and cut into thick slices

Kosher salt and freshly ground black pepper

1# Brussels sprouts, trimmed, halved, and thinly sliced (missed the thinly sliced, but my sprouts were small)

3 garlic cloves, minced

1 C (8oz.) crème fraiche, at room temperature

½ C chicken broth

Grated zest of 1 large lemon

½ C fresh lemon juice (from 2 large lemons) 

1 C slivered almonds, toasted

Directions:

1.      Toast the almonds in the large skillet that you will make the sauce in.  I reserved them on a paper plate. Giada toasts them in the oven.  I like the skillet method as I believe you have more control. 

2.      Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally according to package directions. 

3.      Drain and transfer to a large serving bowl.  Toss with ½ C of the cheese. 

4.      In a largte skillet, heat the oil over medium-high heat.  Add the onion and mushrooms, 1t salt and ½ t pepper.  Cook, stirring occasionally, until the onion is soft and the mushrooms are golden, about 6 minutes. 

5.      Add the Brussels sprouts and garlic.  Cook for 6-8 minutes, until the sprouts are soft. 

6.      Add the crème fraiche, broth, lemon zest, and lemon juice.  Bring to a simmer ans stir until the mixture forms a creamy sauce, about 2 minutes.  Season with 2 t salt and 1 t pepper.  (I used less salt.)

7.      Pour the sauce over the pasta, add the almonds, and toss until coated. 

8.      Sprinkle with the remaining ½ C cheese and serve.