Lemon Parmesan Brussels Sprout Pasta

Lemon Parmesan Brussels Sprout Pasta: A Bright and Flavorful Twist on a Classic

If you’re looking for a quick, easy, and flavorful pasta dish, this Lemon Parmesan Brussels Sprout Pasta is a must-try! With its fresh, zesty lemon and savory Parmesan cheese, paired with tender Brussels sprouts, this dish strikes the perfect balance between light and satisfying. It’s a wonderful way to add more veggies to your meal, and the bright lemony flavor makes it a refreshing twist on traditional pasta recipes.

Whether you’re a Brussels sprouts fan or not, this dish is sure to win you over with its combination of vibrant ingredients and simplicity.

Ingredients:

• 8 ounces spaghetti, or pasta of choice
• 4 tablespoons extra virgin olive oil, divided
• 1 pound Brussels sprouts, thinly sliced (or 1 bag shredded Brussels sprouts)
• 1 cup thinly sliced shallot, or red onion
• ¾ teaspoon kosher salt, plus more to taste
• ½ teaspoon ground black pepper, plus more to taste
• 3 cloves garlic, minced
• 2 teaspoons fresh lemon zest
• ¼ cup fresh lemon juice
• ⅓ cup grated Parmesan cheese, plus more for garnish

Directions:

1. Cook the Pasta
   Begin by boiling a large pot of salted water. Cook the spaghetti (or pasta of your choice) 1 minute less than the package instructions for al dente. Before draining, reserve 1 cup of the pasta cooking water to help create the sauce. Drain the pasta and set aside.
2. Sauté the Vegetables
   In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Add the thinly sliced Brussels sprouts and shallot (or red onion). Cook, stirring occasionally, for about 5 minutes, until the vegetables start to brown around the edges and soften slightly.
3. Add Flavorful Seasonings
   Lower the heat to medium and add the kosher salt, black pepper, minced garlic, and fresh lemon zest to the skillet. Cook for another 2 to 3 minutes, stirring frequently, until the garlic is fragrant and the vegetables are tender.
4. Combine with Pasta
   Stir in the fresh lemon juice and ½ cup of the reserved pasta water to deglaze the skillet and create a light sauce. Add the cooked spaghetti to the skillet and drizzle with the remaining 1 tablespoon of olive oil. Toss everything together, ensuring that the pasta is well coated with the sauce and vegetables.
5. Incorporate the Parmesan
   Turn off the heat and stir in the grated Parmesan cheese. If the pasta seems dry, add a splash or two more of the reserved pasta water until the desired consistency is reached. Taste the pasta and adjust seasoning with additional salt and pepper, if necessary.
6. Serve and Garnish
   Plate the pasta on a large platter or individual plates. Drizzle a bit of extra virgin olive oil over the top, add a few grinds of fresh black pepper, and garnish with extra grated Parmesan for that perfect finishing touch.

Cooking Tips:

• If you prefer a creamier sauce, feel free to add a little more Parmesan and pasta water.
• For added crunch, toss in some toasted pine nuts or almonds just before serving.
• Want more veggies? You can easily mix in other greens like spinach or kale with the Brussels sprouts.

Nutritional Information:

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Calories: 425 kcal
• Servings: 4 servings

This Lemon Parmesan Brussels Sprout Pasta is the perfect weeknight dinner that comes together in under 30 minutes. It’s light, flavorful, and filled with nutritious ingredients that will leave you feeling satisfied. Enjoy this dish as a main course, or pair it with a simple green salad for a complete meal!

Lemon Parmesan Brussels Sprout Pasta

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• Author: Dulcia
• Total Time: 25 minutes
• Yield: 25 1x

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Description

This Lemon Parmesan Brussels Sprout Pasta brings together tender Brussels sprouts, fragrant garlic, and a zing of fresh lemon, creating a light yet deeply satisfying meal. The savory touch of parmesan adds richness to balance the bright citrus, while the spaghetti soaks up every bit of the flavorful sauce.

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Ingredients

Scale 1x2x3x

8 ounces spaghetti, or pasta of choice
4 Tablespoons extra virgin olive oil, divided
1 pound Brussels sprouts, thinly sliced (or 1 bag shredded Brussels sprouts)
1 cup thinly sliced shallot, or red onion
¾ teaspoon kosher salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
3 cloves garlic, minced
2 teaspoons fresh lemon zest
¼ cup fresh lemon juice
⅓ cup grated parmesan cheese, plus more for garnish

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Instructions

Boil a large pot of salted water. Cook the spaghetti 1 minute less than the package instructions. Drain pasta, reserving 1 cup of the pasta cooking water.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced Brussels sprouts and shallot/onion. Cook, stirring occasionally, until the vegetables start to brown around the edges, about 5 minutes.
Turn the heat down to medium and add the salt, pepper, garlic, and lemon zest. Cook until the garlic is fragrant, and the vegetables are tender, 2 to 3 minutes.
Stir in the lemon juice and ½ cup of the reserved pasta water. Add the spaghetti and drizzle with the remaining Tablespoon of olive oil. Toss the spaghetti with the cooked vegetables and continue to cook for a minute to allow the sauce to coat the pasta.
Turn off the heat, then stir in the grated parmesan. If the pasta sauce seems too dry, stir in a splash or two more of the pasta water. Taste and season with more salt and pepper as needed.
Serve the pasta on a platter or individual plates, topped with a drizzle of extra virgin olive oil, a few grinds of black pepper, and extra grated parmesan cheese.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 425