Gluten-Free Pasta with Brussels Sprouts, Pancetta and Olives
The pancetta adds a salty burst to this easy pasta dish. For variety, add a blend of green and black olives. Replace pancetta with Canadian Bacon, if desired.
¾ to 1 pound Brussels sprouts, washed, trimmed and halved lengthwise
2 tablespoon olive oil, divided
Salt and pepper, to taste
1 ounce finely diced pancetta
8 ounces fusilli (twist) gluten-free pasta or similar sized pasta (Check label for allergens)
3-4 garlic cloves, minced
1 teaspoon minced fresh thyme
5 tablespoons fresh grated Parmesan, divided
¼ cup black olives, sliced
Preheat oven to 425 degrees F.
Toss the halved Brussels sprouts with 1 tablespoon oil; in a baking sheet, arrange them in a single layer, cut-side down. Sprinkle them with salt, pepper and pancetta. Bake about 20 minutes or until sprouts are tender.
While the Brussels sprouts are baking, cook the gluten-free pasta according to package directions. Drain, reserving ¼ cup cooking water. Return the drained pasta to pot.
After you remove the Brussels sprouts from the oven, add the minced garlic and toss well. Add the Brussels sprouts, thyme, 3 tablespoons of the Parmesan cheese, the remaining tablespoon of olive oil, black olives and a few tablespoons of the reserved pasta water to pasta and gently toss. Spoon into bowls; and sprinkle with remaining Parmesan cheese.
Serves 4.
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