Roche Family Veggie Pasta

• 12 ounces, weight Small Shell Pasta
• 1 pint Fresh Brussels Sprouts, Washed And Quartered
• 1 whole Medium Onion, Diced
• 7- 1/2 ounces, weight Diced Tomatoes (drained)
• 2 teaspoons Diced Roasted Garlic
• 2 teaspoons Olive Oil
• 1 Tablespoon Butter
• 1/4 cups Grated Parmesan Cheese, Plus Extra For Topping

1. 1.
2. Cook pasta in salted boiling water to al dente; drain.
3. 2.
4. In a skillet, saute the onion, garlic, Brussels sprouts, and tomatoes in a few teaspoons of olive oil and/or butter.
5. Add salt and pepper to taste.
6. 3.
7. Once everything is cooked, add the shells to the veggies and stir in grated Parmesan cheese.
8. Plate up and top with additional Parmesan cheese.
9. Serve.
10. 4.
11. Optional: Add 3 or 4 slices of well cooked and crumbled bacon into the cooking veggies.
12. Other veggiesbroccoli, green peppers, etc.can work too, but offer a different flavor and texture.

shell pasta, brussels, onion, tomatoes, garlic, olive oil, butter, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/roche-family-veggie-pasta/ (may not work)