This corzetti pasta with roasted Brussel sprouts is a fast vegetarian primo piatto that celebrates the naturally sweet taste of caramelized sprouts. Flavor-packed and rich in umami, the recipe has a super short ingredient list, so make sure you use the highest quality ingredients you can find.
After you’ve tried this delicious pasta dish, you’ll wonder how Brussel sprouts got their bad reputation: roasty brussels and fresh corzetti pasta create a combination you just can’t beat. In the colder months, you can replace the Brussel sprouts with any other cabbage, cut into florets.
Corzetti pasta with roasted Brussel sprouts
- 250 g Brussels sprouts
- juice and zest of 1 organic lemon
- salt and black pepper
- Parmigiano Reggiano, freshly grated
- extra virgin olive oil
Carefully wash the Brussel sprouts, pat them dry and cut them into halves. Place them in a large roasting try and drizzle with extra virgin olive oil: be generous with the extra virgin olive oil as it as it has to coat the vegetables evenly. With your hands, make sure the oil covers well the brussels. Add the lemon juice and zest and toss. Season with salt and pepper.
Place the sprouts in a 220° C oven and roast for about 30 minutes or until golden and caramelized.
In the meantime, prepare the corzetti pasta by following your favorite recipe. Cook the corzetti until al dente, drain and toss in the Brussel sprouts tray. Divide among plates and serve with some freshly grated Parmigiano Reggiano.