(by JP Sebastian)
(Not a recipe my mother would prefer, but I can’t get enough of it.)
4 T. olive oil
2 t. garlic powder or 1 clove fresh garlic, minced
2 - 3 t. ginger powder or 1 - 2 t. fresh ginger or ginger paste
2 - 4 c. Brussels sprouts, peeled and cut in quarters or halves
1 -2 t. lemon juice or half a fresh lemon
salt and black pepper to taste
8 oz. spiral or tube pasta
2 - 3 T. butter
1 c. grated Parmesan cheese
Heat olive oil uncovered in large non-stick skillet over medium heat.
Add garlic and ginger, and sauté until golden brown.
Add Brussels sprouts, toss to coat in oil and spices, and sauté 2 - 3 minutes over medium heat.
Add 2 T. water and lemon juice (start with 1 t. and add more if desired).
Cover and simmer for 3 - 5 min. over medium-high heat.
Add 2 T. water, reduce heat to medium, cover and simmer until Brussels sprouts are tender, adding more water or oil if they start to stick to the pan.
Add salt and pepper to taste.
Meanwhile, cook pasta, drain, and toss with butter, Parmesan cheese, and additional lemon juice
Serve Brussels sprouts on top of pasta, sprinkling with additional cheese.
Makes 3 - 4 servings
(Rice or quinoa pasta can be substituted for a gluten-free option. Asparagus or green beans can be substituted for Brussels sprouts.)
(Read The Dinnertime Wars, the story that accompanies this recipe.)