Sauteed Brussel Sprouts and Viviana Gluten Free Sweet Potato Pasta

Kids hate me and most adults won't eat me.  I am green and currently in season.  What am I?... Brussel sprouts!  When cooked right, Brussel sprouts are absolutely delicious and add a great touch to a dish.  This recipe uses our Viviana Gluten-free Sweet Potato Fettuccine and Traditional Barrel-Aged Balsamic Vinegar.  The sweet and tasty pasta pairs well with the Brussel sprouts, and the balsamic vinegar really sets the whole dish over the top.

 

Ingredients:

Servings - 3-4

1- 8 oz package - Viviana Gluten-free Sweet Potato Fettuccine
1 lb - Brussel sprouts
1 Tbsp - Traditional Barrel-Aged Balsamic Vinegar (we used Pastamore brand)
3 Tbsp - extra virgin olive oil
1/2 tsp - dried rosemary
1 pinch - garlic powder
To taste - salt and black pepper

Directions:

1.  Place a large pot of water on the stove over high heat.  Once boiling, add the Viviana Gluten-free Sweet Potato pasta.  Cook until the desired tenderness has been reached.

2.  While the pasta is cooking, heat a large frying pan on the stove over medium heat.  While the pan is heating, cut the Brussel sprouts in quarters from top to bottom.  Add 2 Tbsp of olive oil to the pan and add the Brussel sprouts once the oil is hot.  Cook until tender, mixing often.  Season to taste with salt and black pepper and add the dried rosemary and garlic powder.

3.  Drain the pasta using a colander, and rinse thoroughly with water.  Return to the pot and place over medium heat.  Add the cooked Brussel sprouts, 1 Tbsp of olive oil, and Barrel-Aged Balsamic Vinegar to the pot.  Stir until evenly mixed, and heat until warm.

4.  Serve and enjoy!