Linguine With Brussels Sprouts
A butter, garlic, and white wine sauce adds a rich flavor and gleaming glisten to this simple pasta dish.
Source: planetgreen.discovery.com
FROM THE
RECIPE:
I used stock rather than water and given that I didn't have the wine, that turned out to be a good thing. I actually cooked the Brussels sprouts first because we like the nutty brown skins. Then I removed them from the pan and set them aside and added them later as the recipe directs. If you leave out the butter, you have a great vegan main course
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