Brussels sprout carbonara with fusilli and roasted hazelnuts
Gluten-Free, Soy-Free, Mediterranean, Vegetarian, Family-Friendly, Diabetes-Friendly
30 – 45 Minutes
A creamy egg yolk sauce coats this ingenious carbonara, sprinkled with Parmesan and hazelnuts for a quick vegetarian meal.
In your bag
- 1 or 2 organic shallots
- ½ pound organic Brussels sprouts
- 3 tablespoons grated Parmesan
- 2 organic eggs
- 3 tablespoons roasted hazelnuts
- 5 ounces quinoa fusilli
- Sun Basket dried herb blend (granulated garlic - dried thyme - dried oregano)
- ¾ cup peas
First cultivated in Belgium, Brussels sprouts resemble tiny green cabbages, and grow on long stalks. Increasingly, you can buy the sprouts still on the stalk at farmers’ markets.
Calories: 650, Protein: 25g (50% DV), Fiber: 13g (52% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 165mg (55% DV), Sodium: 270mg (11% DV), Carbohydrates: 80g (27% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts (hazelnut)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
This recipe meets the American Diabetes Association Nutrition Guidlines