By "adults only," I mean that I can't imagine the kids eating this one--unless, of course, they're really open-minded kids.
Actually, I have a feeling only open-minded adults will appreciate the following recipe, which I found in the most recent issue (September 2010) of Martha Stewart's Everyday Food magazine.
Thankfully, David and I love brussels sprouts, mushrooms and whole-wheat pasta, so the only things we had to open to enjoy this dish were our big ol' mouths.
Whole-Wheat Pasta with Brussels Sprouts and Mushrooms
1 pound short whole-wheat pasta (such as penne or rigatoni)
4 tablespoons olive oil
1 pound cremini mushrooms, sliced
1 pound brussels sprouts, trimmed and shredded
4 garlic cloves. minced
2 teaspoons finely grated lemon zest, plus 2-3 teaspoons lemon juice
In a large pot of boiling, salted water, cook the pasta until al dente. Set aside 1/2 cup of the pasta water, then drain the pasta and return it to the pot.
Meanwhile, pour about two tablespoons of oil into a large skillet placed over medium-high heat. Add the mushrooms, season with salt to taste and then cook, stirring now and then, until browned. Add the mushrooms to the pasta and then add about two more tablespoons of oil to the now-empty skillet. Add the brussels sprouts and garlic to the skillet, season with salt and pepper and cook, stirring often, until the the brussels sprouts are soft. (This should take about six minutes.)
Add the brussels sprouts mixture, lemon zest and lemon juice to the pasta, then stir in enough of the reserved pasta water to create a thin sauce. Season to taste with salt and pepper and serve topped with shaved or shredded parmesan.