Penne Pasta with Roasted Brussels Sprouts

You will need

• 2lbs Fresh Brussels 
• Olive Oil
• Salt
• Pepper
• 3 3/4 cups uncooked Penne pasta
• 6 Green onions
• 3 Garlic Cloves
• 1/4 Cup Butter
• 3/4 Cup Chicken Broth or White Wine (I used chicken broth for mine)
• 4oz Cream cheese
• Grated Parmesean (To top it off)
• Olive Tampenade (as a garnish) 
• You can also add sausage like I did (cooked in a separate pan)

1) Trim the dry ends off the sprouts and then cut them in half. Toss them in a large bowl with enough olive oil to lightly coat them, along with salt to taste and ground pepper. Lay them on a cookie sheet and roast them in an oven at 400 degrees for 30-40 mins or until they have nice color and are tender.
2) White the Sprouts are cooking, boil your pasta and save 1 cup of the pasta water to add to the cream sauce later.
3) In a large pan, melt your 1/4 cup butter and sautee the chopped Green onions along with minced 3 cloves of garlic. When this is smelling nice and starting to brown and the onions are soft, add the chicken broth. Bring to a boil.
4) Add more salt to the sauce and then add the cup of pasta water, cooked pasta, and cubed cream cheese. Stir until the cream cheese has melted and the sauce becomes creamy. Add the roasted sprouts to the pasta and stir until it is at a desired consistency. 
5) Plate, and top with grated parmesean cheese, and sausage if added, and a small garnish of Olive Tampenade.

ENJOY!!