Baby Vegetable Linguine - cooking recipe

Ingredients

5 oz brussels sprouts
1 pkg (16 oz) linguine
2 tbsp extra virgin olive oil
14 oz baby spring onions, trimmed and halved
1 clove garlic, thinly sliced
1 small yellow squash, thinly sliced
1 cup frozen peas
2 tbsp finely grated lemon peel
4 oz goat cheese, crumbled

Preparation

Separate as many of the outer leaves from the brussels sprouts as possible, then cut the hearts of sprouts in half. Reserve all the good outer leaves.
Cook the pasta in a large saucepan of boiling water according to package directions; drain. Return to pan to keep warm.
Meanwhile, heat the oil in a large skillet on medium heat. Cook the onions and garlic, stirring, for 5 mins or until the onion is tender and golden. Add the sprout hearts, squash and peas; cook, stirring, for 2 mins. Add the lemon peel, sprout leaves and pasta; cook, stirring, until the pasta is heated through and the sprout leaves are just tender. Season to taste.
Sprinkle with cheese to serve.