Pasta With Brussels Sprouts And Leeks

Adjust the recipe to the amount of Brussels sprouts you have this week.

3 cups Brussels sprouts
1 cup chopped leeks
1/2 cup chopped sweet red peppers
2 tablespoons butter
2 tablespoons safflower oil
1 tablespoon soy sauce
1/2 cup chopped fresh parsley
1 cup grated cheddar cheese
12 ounces pasta

Trim the ends off the Brussels sprouts and steam the sprouts in boiling water until just tender. Drain. Heat butter and oil over medium heat and then sauté leeks until wilted. Add peppers and Brussels sprouts, stirring until just golden on the edges. Add soy sauce, remove from heat, cover, and let stand while you cook the pasta. Drain pasta, place in a bowl and toss with parsley and grated cheese. Add the cooked vegetables, toss again, and serve hot.

Serves 2 to 4.

Adapted from fooddownunder.com.

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