Brussels sprout, Cauliflower and Shiitake Fusilli

1 pound spinach fusill

8 ounces brussels sprouts, trimmed

12 ounces cauliflower florets (about 4 cups)

¼ extra-virgin olive oil, divided

4 medium shallots, finely chopped

4 garlic cloves, minced

7 ounces fresh shiitake mushrooms, stems removed

1 cup finely chopped fresh Italian parsley

Salt and pepper to taste

1/3 cup grated parmesan cheese

Cook pasta and brussels sprouts according to pasta package direction, adding cauliflower during last 5 minutes of cooking. Drain, reserving ¼ cup pasta water.

While pasta is cooking, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 15-30 seconds, stirring constantly, or until fragrant. Add mushrooms; cook 5 minutes, stirring occasionally, or until browned. Remove from the heat.

Return hot cooked pasta, brussels sprouts and cauliflower to pot; add reserved pasta water and mushroom mixture. Set aside 2 tablespoons parsley. Stir in remaining 2 tablespoons oil and remaining parsley. Season to taste with salt and pepper. Sprinkle with parmesan cheese and reserved parsley.

Serves eight.

De Cecco Pasta