Roasted fruit and veggies bulk out this dish, making it light on the pasta but full of delicious flavor.
1 lb. uncooked brussels sprouts, halved or quartered if large
2 cups grapes, red seedless variety
1 large onion, chopped
2 medium garlic cloves, minced
1 tablespoon fresh thyme
2 teaspoons olive oil
1 teaspoon table salt
1 teaspoon black pepper
1 cup uncooked orecchiette pasta
4 tablespoons soft-type goat cheese, crumbled
4 teaspoons balsamic vinegar
1. Preheat oven to 400°F.
2. Toss Brussels sprouts, grapes, onion, garlic, thyme, oil, salt and pepper on a large rimmed baking pan; roast until Brussels sprouts are tender and grapes are juicy, stirring once or twice, 35-40 minutes.
3. Meanwhile, cook pasta according to package directions, omitting salt if desired. Drain pasta; return to pot. Add everything from baking sheet, including juices, to pot; stir well.
4. Garnish each portion with 1 Tbsp goat cheese and 1 tsp vinegar before serving.
Cut all the Brussels sprouts a similar size so they roast evenly. You can substitute shredded Pecorino Romano if you don’t like the tang of goat cheese.
6 WW Freestyle SmartPoints
• Prep: 20 Minutes
• Cook: 40 Minutes
• Total Time: 60 Minutes
(Servings: 4 | Yield: approx 1 1/2 cups per serving)