Symphony in Green


6 Brussels Sprouts
2 Medium Zucchini
14 Green Envy Tomatoes
8 Basil Leaves
1 Garlic Clove
4 Tbsp Olive Oil
2 Tbsp Minced Italian Parsley
1 Lb. Fresh Spinach Fettuccini





  1. Trim and quarter Brussels sprouts.
  2. Cut zucchini lengthwise in 4s and then cut in 1" cubes.
  3. Mince basil and garlic in olive oil.
  4. In deep sauce pan bring water to a boil, add some salt, blanch Brussels sprouts for 5 minutes, add zucchini and blanch for another 5 minutes.
  5. Drain vegetables and set aside.
  6. Meanwhile in separate pan, cook pasta according to directions.
  7. While pasta is cooking, in same deep sauce pan, sauté the blanched vegetables together with the tomato, basil and olive oil mixture for no more than 2 minutes. Add salt and pepper.
  8. Add strained pasta and sauté for another 2 minutes. Sprinkle with fresh Italian parsley and parmesan cheese, if desired.

Recipe by Miryana Navarro Monzo

©2023 W.Atlee Burpee & Co