Orecchiette with Brussels sprouts and caramelized onions
25 – 35 Minutes
Orecchiette means “little ears” in Italian, but we prefer to think of the round pasta as little bowls, ideal for catching our favorite sauces. They’re also sturdy enough to hold their own against the best cold-weather foods, like these Brussels sprouts, brightened with sweet onions and a hint of lemon.
In your bag
- 5 ounces orecchiette
- 1 yellow onion
- Peeled fresh garlic
- ¾ pound Brussels sprouts
- 1 teaspoon Aleppo chile flakes (optional)
- 1 lemon
- ¼ cup walnuts
- ½ cup shredded Parmesan
Calories: 680, Protein: 22 g, Fiber: 11 g, Total Fat: 36 g, Monounsaturated Fat: 6.5 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 11 g, Cholesterol: 60 mg, Sodium: 910 mg, Carbohydrates: 80 g, Added Sugar: 0 g.
Contains: Milk, Tree Nuts, Wheat