Brussel Sprouts with Spinach and Cherry Tomatoes

Brussel Sprouts with Spinach and Cherry Tomatoes

Cooking time: 20 minutes, serves 4


  • 375g Vetta High Protein Low Carb Penne
  • 300g fresh brussel sprouts
  • 3 cloves garlic, crushed
  • 2 red chillies, thinly sliced
  • Olive oil
  • 1 brown onion, thinly sliced
  • 400g cherry tomatoes - whole
  • 100g fresh baby spinach
  • Salt and cracked pepper
  • Thyme flakes
  • Parmesan, to serve
  1. Cook pasta according to packet instructions. Drain and put aside.
  2. Add a good splash of olive oil to a pan on medium heat and add garlic, chilli, and onion. Cook until browned and put aside.
  3. Add a good splash of olive oil to the same pan on medium heat and add the cherry tomatoes and a sprinkle of dry thyme and salt to season. Cook until tomatoes are soft and skin is splitting.
  4. Add all cooked ingredients everything to cooked pasta including fresh baby spinach. Stir until evenly spread.
  5. Serve with cracked pepper and parmesan.