Elbows with Cauliflower and Brussels Sprouts

Ingredients

• 1 box Barilla PLUS Elbows
• 2 tablespoons extra virgin olive oil
• 1 small onion
• diced
• 2 tablespoons butter
• 1 small carrot
• diced
• 3 cups cauliflower
• cut into small florets
• 1/2 pound Brussels sprouts
• quartered
• 1/4 cup white wine
• 1/2 cup Parmigiano Reggiano cheese
• grated
• 1 tablespoon parsley
• chopped
• Salt and black pepper to taste

Instructions

1. Bring a large pot of water to a boil.
2. In a large skillet saute onions in olive oil for 2-3 minutes or until slightly opaque.
3. Add the butter.
4. Add the carrots, cauliflower and Brussels sprouts and brown well, season with salt and pepper.
5. Deglaze with wine and reduce until nearly dry.
6. Cook pasta according to package directions.
7. Drain pasta, reserving 1 cup of cooking water.
8. Once pasta is cooked, add the pasta to the sauce and toss to combine.
9. Add enough cooking water to make the sauce come together.
10. Remove from heat and add Parmigiano Reggiano cheese.
11. Toss to combine.
12. Top with parsley and serve.