Pasta with Brussles Sprouts, Pecans, and Gorgonzola Cream Sauce

I recently received the December issue of Fine Cooking Magazine in the mail, and this dish jumped out at me. It combines some of my favorite things: pasta, brussels sprouts, blue cheese, and pecans. I couldn't wait to make it! But when a quick flip to the back of the magazine showed me that their version had a whopping 670 calories, I knew I would have to put my own spin on it to lighten it up. With just a few simple substitutions, my version clocks in at around 266 calories - not too bad!!

I now that Brussels sprouts are one of those things that a lot of people just don't like, but I think this dish might make anyone fall in love with them. The sprouts are shredded and then roastes, wich gives them a nutty flavor. Tossed with the pasta and covered in gorgonzola cream sauce, you'll forget that they'r even there. If you REALLY hate Brussels sprouts though, you can probabaly get a similar flavor by substituting shredded green cabbage.

What I loved the most about this dish was the texture - some of the sprouts will begin to darken and become crispy as you roast them. When you combine that with the crunchy nuts, chewy pasta, and creamy sauce you end up with a dish that's really a lot of fun to eat. [....]