Lemon Parmesan Brussels Sprout Pasta Recipe
A vibrant and flavorful Lemon Parmesan Brussels Sprout Pasta featuring tender sautéed Brussels sprouts, bright lemon zest and juice, and savory parmesan cheese, tossed with perfectly cooked spaghetti for a refreshing and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 8 ounces spaghetti or pasta of choice
Vegetables and Aromatics
- 1 pound Brussels sprouts, thinly sliced (or 1 bag shredded Brussels sprouts)
- 1 cup thinly sliced shallot or red onion
- 3 cloves garlic, minced
Seasonings and Others
- 4 Tablespoons extra virgin olive oil, divided
- ¾ teaspoon kosher salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- 2 teaspoons fresh lemon zest
- ¼ cup fresh lemon juice
- ⅓ cup grated parmesan cheese plus more for garnish
Instructions
- Cook the pasta: Boil a large pot of salted water. Cook the spaghetti 1 minute less than the package instructions to keep it al dente. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
- Sauté Brussels sprouts and shallots: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced Brussels sprouts and the shallot or red onion. Cook, stirring occasionally, until the vegetables begin to brown around the edges, approximately 5 minutes.
- Add aromatics and seasonings: Reduce the heat to medium. Stir in the kosher salt, ground black pepper, minced garlic, and fresh lemon zest. Cook for 2 to 3 minutes until the garlic is fragrant and the vegetables are tender.
- Create the lemon sauce and combine pasta: Stir in the fresh lemon juice and ½ cup of the reserved pasta water. Add the cooked spaghetti and drizzle with the remaining tablespoon of olive oil. Toss the pasta thoroughly with the vegetables and cook for an additional minute to allow the sauce to coat the pasta evenly.
- Finish with parmesan and adjust seasoning: Remove the skillet from heat and stir in the grated parmesan cheese. If the pasta seems dry, add a splash or two more of the reserved pasta water. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Plate the pasta on a serving platter or individual plates. Garnish with a drizzle of extra virgin olive oil, a few grinds of black pepper, and extra grated parmesan cheese for an elegant finish.
Notes
- This dish is best enjoyed immediately after preparation but the Brussels sprouts can be cooked ahead and reheated before tossing with pasta.
- For a dairy-free version, omit the parmesan cheese and adjust seasoning with more salt and pepper to compensate for flavor.
- To enhance texture and flavor, consider topping the dish with toasted chopped walnuts or almonds, or sprinkle garlic breadcrumbs for added crunch and taste.
