Garlic pasta with spinach and oven roasted Brussels sprouts


This is a quick and simple recipe. It came to me on one of those too frequent nights of coming home late and having nothing to eat (sounds familiar?). All you need is some spinach (here I happened to have some fresh spinach, but we keep a bag of frozen in the freezer for green emergencies), Brussels sprouts (that’s what we had left in the fridge at that time, but broccoli or cauliflower could work just fine) and some pasta. We normally like to take the time to make our own fresh pasta (once you have tried it, theres no going back) but this was not one of those nights. Despite the limitation of time and ingredients, this meal actually turned out to be great. Proof that you can make a lot with so little. My husband still raves about it (but I have to admit I was in a pretty safe zone with pasta and garlic with him).


  • 1 splash of olive oil (about 2 to 3 tblsp)
  • enough pasta for two
  • 10-12 Brussels sprouts cut in two lengthways
  • 1 to 2 generous handfuls of fresh(or frozen) spinach coarsely chopped
  • 2 to 3 garlic cloves minced
  • sea salt to taste
  • a pinch of dry pepper flakes (optional)

Turn your oven on to 400F. Place the Brussels sprouts cut-side-down on a baking sheet covered with a non-stick silicone sheet, or parchment paper, or some olive oil. Cook for 10 to 15 minutes until lightly golden

While the Brussels sprouts are cooking, cook the pasta in boiling water according to the package instructions. Don’t overcook it… al dente.

When both the brussels sprouts and pasta are cooked, in a pan cook the garlic over medium heat in the olive oil until nicely fragrant but not burned. Add the pepper flakes, the pasta, the Brussels sprouts and the spinach. Cook until the spinach is wilted but still bright green (about 2 minutes) and you are done.

Easy, quick and tasty!

Bon appétit



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