Brussels Sprouts Pasta
A comforting pasta dish featuring sautéed Brussels sprouts and garlic, perfect for busy weeknights.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (spaghetti or penne)
- 1 pound Brussels sprouts, trimmed and halved
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional) adjust for spice preference
- to taste salt and pepper
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 1 piece zest of lemon for brightness
- to taste fresh parsley for garnish because we eat with our eyes too!
Instructions
Preparation
- In a large pot, bring salted water to a boil. Toss in your pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.
- In the same pot, heat the olive oil over medium heat. Add the halved Brussels sprouts, cut side down. Allow them to cook for about 5-7 minutes until they’re golden brown and crispy around the edges.
- Sprinkle the minced garlic and red pepper flakes into the pot. Stir until the garlic becomes fragrant, about 1-2 minutes. Be careful not to burn it.
Combining
- Add the drained pasta to the pot, tossing it with the Brussels sprouts. Gradually add the reserved pasta water until the desired consistency is reached.
- Stir in the grated Parmesan cheese and lemon zest. Season with salt and pepper to taste.
Serving
- Serve the pasta warm, topped with freshly chopped parsley and an extra sprinkle of cheese if desired.
Notes
This dish can be made ahead of time and stored for future enjoyment. Leftovers can be kept in an airtight container in the fridge for up to 3 days.