Baked Chiocciole With Brussels Sprouts, Apples And Blue Cheese

5 faves
More from this source
Cookie and Kate
Nutrition per serving    (USDA % daily values)
CAL
273
FAT
46%
CHOL
4%
SOD
24%

Comments

Add a comment

Ingredients for 4 servings

1 tablespoon olive oil

Salt

2.5 ounces whole wheat chiocciole (about 2 cups of dried chiocciole)

1 pound Brussels sprouts, roughly chopped

1/3 cup Gorgonzola cheese, plus more for sprinkling on top

2 medium organic Fuji apples, roughly chopped

Black pepper

1/3 cup toasted pecans

1/2 to 1 small lemon, squeezed over the cooked pasta

You might also like

Baked Pasta With Homemade Tomato Sauce And Fres...
Orangette
Chiocciole With Sardines And Breadcrumbs
HuffPost Taste
Dinner Tonight: Pasta Carbonara With Leeks
Serious Eats
Whole-Wheat Pasta With Vegetables And Lemon
Martha Stewart
Braised Broccoli Rabe With Orecchiette
Eating Well