Description
Lemon Parmesan Brussels Sprout Pasta is a vibrant and wholesome dish that combines the delightful flavors of fresh Brussels sprouts with the zesty brightness of lemon and the rich creaminess of parmesan cheese. Perfect for a quick weeknight meal, this pasta dish can be prepared in under 30 minutes, making it an ideal choice for busy schedules without sacrificing flavor or nutrition. The combination of sautéed veggies and al dente pasta creates a satisfying meal that not only tastes great but also packs in valuable nutrients. Whether you’re serving it for a family dinner or a special gathering, this dish is sure to impress!
Ingredients
Scale
- 8 ounces spaghetti (or pasta of choice)
- 1 pound Brussels sprouts (thinly sliced or shredded)
- 1 cup thinly sliced shallot (or red onion)
- 3 cloves garlic (minced)
- 4 tablespoons extra virgin olive oil (divided)
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons fresh lemon zest
- ¼ cup fresh lemon juice
- â…“ cup grated parmesan cheese
Instructions
- Boil a large pot of salted water and cook the spaghetti for one minute less than package instructions. Drain and reserve one cup of pasta water.
- In a large skillet, heat three tablespoons of olive oil over medium-high heat. Add Brussels sprouts and shallots; sauté until browned, about five minutes.
- Reduce heat to medium; add salt, pepper, garlic, and lemon zest. Cook until fragrant and tender, about two to three minutes.
- Stir in lemon juice and half a cup of reserved pasta water. Add spaghetti and toss with remaining olive oil until combined.
- Remove from heat; mix in grated parmesan cheese, adjusting consistency with more pasta water if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 200g)
- Calories: 410
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 10mg