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Spinach Pasta and Roasted Brussel Sprouts


Ingredients

1 lb. Spinach Pasta

1 c Cherry Tomatoes

Fresh Basil

EVOO

Sea Salt to taste

Ground Black Pepper

1 1/2 c Brussel Sprouts

1 Garlic Clove

Directions

Sauté Cherry Tomatoes on stove with garlic minced, EVOO and Fresh Basil, a pinch of Sea Salt

Roast Brussel Sprouts in oven in deep dish baking pan with EVOO, garlic, basil, and salt on 300 degrees for 20 minutes

Bring a large pot of water to a boil and place Spinach noodles in to cook until al dente

Plate Pasta, add tomatoes, drizzle with EVOO, and some grated cheese

Plate Brussel Sprouts separately, or together if you prefer