Pasta Mozzarella

This is a nutritious and tasty pasta dish, using whole wheat pasta, Brussels sprouts, a light, tomato-based sauce, pineapple, and melted mozzarella. I like this recipe because it is easy to prepare. It is nutritious, and has a unique flavor.

Ingredients:

• 1 (1 lb.) pkg. whole wheat pasta
• 2 tsp. olive oil
• 6 garlic cloves, minced
• 1 cup onion. chopped
• 1 red pepper, chopped
• 2 cups mushrooms, sliced
• 1/2 cup balsamic vinegar
• 2 Tbsp. organic sugar (or 1 tbsp. sweetener)
• 2 Tbsp. basil
• 2 Tbsp. oregano
• 1/2 tsp. black pepper
• 1/2 cup tomato paste
• 2 (29 oz.) cans diced tomatoes, undrained
• 20 large Brussels sprouts
• 1 1/2 cup diced pineapple
• 1 (14 oz.) pkg. shredded part-skim mozzarella cheese

Directions:

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.

By Dawn from Painesville, OH