Brussels and Bowties #FarmersMarketWeek

Bowtie pasta tossed with fresh herbs and sauteed brussels sprouts is a perfect, seasonal Meatless Monday meal.  

We are celebrating Farmer's Markets with the Festive Foodies all week long......

Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures  invited the Festive Foodies to join them in this fun adventure.  

Attending Farmer's Markets is one of my favorite seasonal activities.  I am very jealous of those who live in areas that can have Farmer's Markets year round.  Here in Michigan they run from the end of May until mid October and then we have to wait the whole loooong winter time to get our Farmer's Market fix.

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

 Starters and Drinks Recipes

• Baked Feta Pasta with Spinach by SueBee Homemaker
• Dill Vinegar by Palatable Pastime
• Herb Cream Cheese Dip by Take Two Tapas
• Simple Zucchini Bread by West Via Midwest
• Watermelon Slush by The Fresh Cooky
• Whipped Feta with Honey by Books n' Cooks
• Zucchini Pico de Gallo Salsa by Jolene's Recipe Journal

Side Dishes Recipes

• Air-Fried Zucchini by Our Good Life
• Classic 3-Bean Salad by Cheese Curd In Paradise
• Heirloom Tomato Salad with Burrata by House of Nash Eats
• Mexican Street Corn by Blogghetti
• Parmesan Squash Fries by Cookaholic Wife
• String Beans with Shallots by Family Around the Table
• Watermelon and Feta Salad by Life Love and Good Food

Main Dish Recipes

• Asparagus and Coconut Stir-Fry by Magical Ingredients
• Cheese Stuffed Banana Peppers by Savory Moments
• Fresh Chicken and Veggie Pizza by The Freshman Cook
• Gluten Free Eggplant Parmesan by Frugal & Fit
• Grilled Chicken Tacos with Strawberry Salsa by A Kitchen Hoor's Adventures

Dessert Recipes

• Blueberry Pie by Lemon Blossoms
• Chai Snickerdoodle Peach Cobbler by The Spiffy Cookie
• Fresh Peach Shortcake with Cinnamon Whipped Cream by Hezzi-D's Books and Cooks
• Peach Bruschetta by The Redhead Baker
• Peach Ice Cream by Devour Dinner
• Peach Kuchen by Hostess At Heart
• Peaches and Cream Cake Roll by Kate's Recipe Box
• Yogurt Panna Cotta with Fresh Raspberry Sauce by Karen's Kitchen Stories

When you make your trip, be sure to stop by the herb stand for some fresh thyme and basil. You also want to pick up some onions and garlic along with brussels sprouts and mushrooms.  If there is a dairy stand with swiss or gruyere cheese you want to grab that along with parmesan if they have it.  My Farmer's markets stick with local product so while I might find some swiss cheese chances are slim that I will find parmesan.  Luckily, I had some in my refrigerator.

 

Pasta, Brussels sprouts, Mushrooms, Cheese, Meatless, Entrees

Entrees, Pasta, Meatless

American

Yield: 4 servings

Author: Wendy Klik

Brussels and Bowties

Bowtie pasta tossed with fresh herbs and sauteed brussels sprouts is a perfect, seasonal Meatless Monday meal.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1/4 c. olive oil
• 3 cloves garlic, minced
• salt and pepper, to taste
• 1 onion, sliced
• 8 oz. sliced mushrooms
• 8 oz. brussels sprouts, sliced into shreds
• leaves from two sprigs thyme
• 1 lb. bowtie pasta
• 1/4 c. shredded swiss cheese
• juice from 1/4 lemon
• 3-4 fresh basil leaves, cut into chiffonade
• Shredded Parmesan for garnish, if desired

Instructions

1. Heat the olive oil in a large skillet over med high heat.  Add the onion and garlic. Cook for a few minutes until fragrant and onion is translucent.  Add the Brussels sprout and mushrooms.  Season with salt and pepper and cook for about 5 minutes until tender and wilted.  Stir in the thyme.  
2. Meanwhile, cook pasta according to package directions, using a burner adjacent to the one holding the skillet. When pasta is cooked to your desired tenderness, use a slotted spoon or spider to transfer the pasta from the cooking water into the skillet.  Add the shredded Swiss cheese and toss to combine all ingredients adding a bit more of the pasta cooking water, if needed. 
3. Transfer to a large serving bowl and squeeze the lemon over the posta.  Garnish with the basil and parmesan cheese and serve immediately. 

Notes:

Adapted from a recipe found at Good Housekeeping

Nutrition Facts

Calories

413.53

Fat (grams)

17.41

Sat. Fat (grams)

3.59

Carbs (grams)

54.00

Fiber (grams)

5.43

Net carbs

48.57

Sugar (grams)

11.50

Protein (grams)

12.19

Sodium (milligrams)

151.63

Cholesterol (grams)

7.11

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