By Alisa Fleming
When thinly sliced and sauteed, mini cabbages are less pronounced in flavor and meld well with pasta, even for those who have “texture issues” with certain cooked vegetables. And since this meal has so few ingredients, it’s easy to adjust the rich, savory and pungent flavors to fit your family’s taste.
Makes: 3-4 servings
Free of: gluten and all top allergens
- 12 oz (140 g) Brussels sprouts, trimmed
- 8 oz (226 g) uncooked gluten-free spaghetti, fettuccine or angel hair pasta
- 4 oz (113 g) diced pancetta
- 2 tbsp + 1 tbsp (optional) extra-virgin olive oil, divided
- 1/2 tsp fine sea salt
- 1/4 tsp pepper
- 1-2 tbsp fresh lemon juice, to taste
- 1 tsp lemon zest
- Crushed red pepper, for serving
- Halve Brussels sprouts vertically, and thinly slice horizontally, or slice in a food processor fitted with the slicing disk.
- Cook pasta according to the package directions, until al dente. Drain.
- While pasta cooks, sautè pancetta in a medium skillet over medium-high heat until almost crisp and fat is rendered, about 3-4 minutes. Remove with a slotted spoon to a bowl.
- Add 2 tablespoons oil to pan with the pancetta fat. Add sliced Brussels sprouts, salt and pepper. Sautè until tender and sprouts are beginning to brown, about 3-4 minutes. Reduce heat to low.
- Rinse the cooked pasta and add it to pan along with 1 tablespoon oil (if using), lemon juice and lemon zest. Stir to thoroughly combine and heat through.
- Plate pasta and sprinkle with crushed red pepper, to serve.
Leftovers: Most types of gluten-free noodles tend to dry out significantly when chilled. To reheat any remaining pasta, add a splash of water, cover tightly, and microwave for 1-2 minutes or until it reaches desired temperature and tenderness
Note: If the pancetta releases enough fat, you may not need the final tablespoon of oil. Add it if the pasta looks too dry.