Brussels Sprouts Pasta
A delightful pasta dish featuring sautéed Brussels sprouts, garlic, and optional Parmesan that brings warmth and comfort to your dining table.
Ingredients
Main Ingredients
- 8 oz Pasta Any type; fusilli or penne recommended.
- 1 lb Brussels Sprouts Trimmed and halved.
- 3 tbsp Olive Oil Extra virgin preferred.
- 4 cloves Garlic Minced.
- ½ cup Parmesan Cheese Grated; optional.
- ½ tsp Red Pepper Flakes For heat; adjust to taste.
- 1 tbsp Lemon Juice Brightens flavor.
Instructions
Cooking
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, warm the olive oil. Add the halved Brussels sprouts, cut side down. Sauté for about 5-7 minutes until golden brown and tender.
- Stir in the minced garlic and red pepper flakes. Cook for an additional 1-2 minutes, until the garlic is fragrant but not burnt.
- Add the cooked pasta to the skillet, tossing to combine. Gradually mix in some reserved pasta water until the desired consistency is reached.
- Remove from heat and stir in lemon juice and grated Parmesan until well combined. Season with salt and pepper to taste.
- Plate the pasta and top with additional Parmesan and a sprinkle of red pepper flakes if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions. Reheat gently with a splash of water.