Orecchiette with Brown Butter, Brussels Sprouts & Walnuts
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Orecchiette pasta tossed with roasted brussels sprouts, walnuts, and brown butter, finished with pecorino cheese. Nutty and elegant with tender vegetables. A satisfying vegetarian main course for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 12 ounces Brussels sprouts
- 8 to 12 ounces orecchiette or whatever pasta you like, see notes above
- kosher salt
- 6 tablespoons (3 oz | 85 g) unsalted butter
- 1 cup walnuts
- 2 ounces grated Pecorino or Parmigiano (1/2 to 1 cup)
- freshly cracked pepper and salt to taste
- Flaky sea salt to taste
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 2231mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1416mg
- Calcium
- 506mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2231MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.