Linguine with Toasted Garlic, Brussels Sprouts, Olives, and Cranberries

When I saw this pasta on Two Peas and their Pod, they referred to the combination as crazy pasta, and it was love at first dysfunction. I have begun eating crazy pasta at least once every two weeks for the past few months. I love this pasta combo. It may be a bit crazy with some schizophrenic topping tendencies, but it truly is a delicious combination. I don’t judge any bit of craziness. After all, we all go a little mad sometimes, right?

This last week I was feeling a little under the weather, and this pasta was a perfect warm meal to help lift my spirits. It is quick to come together for any week night dinner or lunch. It’s garlicly, salty, crunchy, and chewy. The original recipe used kale instead of Brussels sprouts and Feta instead of blue cheese. I have also used cabbage in the place of Brussels sprouts and goat cheese in place of blue cheese. Feel free to mix and match but keep to the same basic idea of a green, a cheese, olives, and dried fruit, and I promise it will be love at first bite.

Perhaps this pasta isn’t crazy, it just a little scatter brained. It just needs some talk therapy.

LINGUINE WITH TOASTED GARLIC, BRUSSELS SPROUTS, CRANBERRIES, AND OLIVES

Adapted from Two Peas and their Pod

INGREDIENTS

8 ounces linguine
1 tablespoon olive oil
8-10 cloves garlic, thinly sliced
3-4 cups Brussels sprouts, thinly sliced
1 red onion, thinly sliced
1/3 cup dried cranberries
1/4 cup sliced kalamata olives
1/2 tablespoon chicken bouillon
Salt and pepper
1/3 cup blue cheese crumbles

DIRECTIONS

Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve 1/2 cup pasta water.

In a large skillet heat 1 teaspoon olive oil over medium heat. Add garlic and cook until golden brown, 2-3 minutes. Remove from pan and set aside. Add remaining 2 teaspoons of olive oil. Cook Brussels sprouts and red onion until tender, 4-6 minutes. Season with salt and pepper. Add cooked linguine, cranberries, kalamta olives, and pasta water. Bring to a boil and add chicken bouillon. Cook until all liquid is absorbed. Season with salt and pepper to taste, Serve on plates and top with blue cheese crumbles.

Serves 4.