Description
This Lemon Parmesan Brussels Sprout Pasta is a quick and flavorful vegetarian main course that comes together in under 30 minutes. Featuring shredded Brussels sprouts, shallots, bright lemon zest and juice, and savory grated Parmesan cheese, it’s a simple yet satisfying dish perfect for a healthy weeknight dinner.
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 Flavorings
- 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
- 4 Tablespoons extra virgin olive oil, divided
- ⅓ cup grated parmesan cheese, plus more for garnish
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the spaghetti 1 minute less than the package instructions to keep it slightly firm. Drain the pasta while reserving 1 cup of the cooking water for later use.
- Sauté Vegetables: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced Brussels sprouts and shallots. Cook, stirring occasionally, until the vegetables start to brown around the edges, about 5 minutes.
- Add Seasonings and Cook: Reduce heat to medium. Add kosher salt, black pepper, minced garlic, and lemon zest to the skillet. Cook for 2 to 3 more minutes until the garlic is fragrant and vegetables are tender.
- Create the Sauce and Combine: Stir in the fresh lemon juice and ½ cup of the reserved pasta water. Add the cooked spaghetti to the skillet and drizzle with the remaining 1 tablespoon of olive oil. Toss well to combine and cook for an additional minute to allow the sauce to coat the pasta evenly.
- Finish with Parmesan: Turn off the heat, stir in the grated Parmesan cheese. If the pasta looks too dry, add a splash or two more of the reserved pasta water. Taste and adjust salt and pepper as needed.
- Serve: Plate the pasta, then finish with a drizzle of extra virgin olive oil, freshly ground black pepper, and extra grated Parmesan cheese as desired.
Notes
- This dish is best enjoyed immediately after preparation; however, you can prepare and sauté the Brussels sprouts ahead of time and reheat the vegetables before adding the pasta.
- For a dairy-free version, omit the Parmesan cheese and adjust seasoning with additional salt and pepper to taste.
- Enhance flavor and texture by topping the pasta with toasted chopped walnuts or almonds, or sprinkle with garlic breadcrumbs for crunch.
- Feel free to use any type of spaghetti, including whole wheat, gluten-free, or bean-based pasta according to your preference.
