Heat water in a large soup pan (you will use this water for the Brussels sprouts and the pasta). Place Brussels sprouts into the water and bring to a boil. Continue cooking on medium heat for approximately 10 minutes. Remove Brussels sprouts from water, and begin cooking your pasta.
Cut the ends off of each Brussels sprout and peel away as many leaves as you can from each one. set the leaves aside. Chop remaining Brussels sprout parts and set aside.
Heat oil in a large skillet over medium-high heat. Add onion, pepper, mushrooms, pineapple, chopped Brussels sprout pieces and garlic to the olive oil and saute about 5 minutes.
Stir in all other ingredients, except for the Brussels sprout leaves and mozzarella cheese, and bring to a boil. Reduce heat and cook over medium heat for about 15 minutes.
Pour sauce over pasta, add Brussels sprout leaves, and stir together
Place pasta on plates, sprinkle with mozzarella cheese, and microwave for 2-3 minutes, or until melted.
|Time:||30 Minutes Preparation Time|
15 Minutes Cooking Time
By Dawn from Painesville, OH
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I recently got 40 boxes of free pasta. Any suggestions besides pasta salad, and spaghetti? I have all kind of pasta and need some ideas. Also I have about 40 cans of mild green chiles. Do you know any recipes which use a lot of them? Thanks so Much!
If you have room in your freezer, I would store the pasta in there. That will keep the "wee beasties" out of it and/or kill those who have taken up residence.
You could donate some to food bank! Share the wealth!
Make homemade macaroni and cheese with a twist.
Make soup and add pasta to it.
Pre-cook some meals and freeze them. Pasta works well for reheating in the microwave or reheating on stove or oven.
There is also a fruit salad that you can add pasta to, but I would have to dig around for that recipe. It has raisins, coconut, mandarin oranges, pineapple and if I am not mistaken it also has cottage cheese mixed in with whipped cream or cool whip. It has been a while since I have used that recipe so I would have to look for it or maybe someone else can recall having one like it.
The green chilies would be good additions to your macaroni and cheese or soup if you like to spice it up a bit. I also have had bread and bagels with green chiles in them and shredded cheese is melted on top and it was very good!
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(The above recipe is similar to one I have used in the past except that I add shredded cheese inside the bread and on top about ten mins. before taking out of oven. I also add crispy fried bacon crumbled into bits and spread into batter before baking.)
The obvious ones like pasta with tomato sauce - onions, tin tomatoes, herbs and meat if desired. Pasta with creamy sauces - carbonara, cheese, etc. Cooked pasta could be put in the food processor and chopped finely and added as a filler to 'stretch' burgers, savoury pie fillings, stews and casseroles. Add pasta to thick homemade soups.
The good thing about pasta is that if its stored well in air tight containers it will keep for months and months, maybe years! Aren't you lucky!
Our church has a Food Bank where we give out food to those in need. They would love to have people donate something like this to be put into the bags of groceries we give each week. This also applies to any other staple - canned food, sugar, flour, etc.
You'd be surprised to see how fast this food flies off the wall each week when someone comes to pick up a bag. They are allowed to come once a month. We feedabout l50-200 families each month.
I am catering a lunch for the teachers at my school and they have requested pasta dishes, some vegetarian. I need to feed 120.
By viv from Sydney, Australia
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