Categories: Pasta, Vegetables, Vegetarian, Eggs 
      Yield: 1 servings 
  
      3 c  Brussel Sprouts 
      1 c  Chopped leeks 
    1/2 c  Chopped sweet red peppers 
      2 tb Butter 
      2 tb Safflower oil 
      1 tb Soy sauce 
    1/2 c  Parsley 
      1 c  Grated cheddar cheese 
  
  Trim the ends off the Brussel sprouts and steam the sprouts in boiling 
  water until just tender.  Drain.  Heat butter and oil and saute leeks. Add 
  peppers and Brussel sprouts, stirring until just golden on the edges. Add 
  soy sauce and let stand covered while you cook the pasta. In a bowl, toss 
  pasta with parsley and grated cheese.  Add the cooked vegetables and serve 
  immediately while hot. 
   
  From: The Cook's Garden catalog, Spring/Summer 1993 (page 88)