Lemon Parmesan Brussels Sprout Pasta Recipe

Introduction

This Lemon Parmesan Brussels Sprout Pasta is a bright and flavorful dish that combines tender Brussels sprouts with zesty lemon and nutty Parmesan. It’s a simple yet elegant meal perfect for a quick weeknight dinner or a light lunch.

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

Instructions

1. Step 1: Boil a large pot of salted water. Cook the spaghetti 1 minute less than the package instructions. Drain the pasta, reserving 1 cup of the pasta cooking water.
2. Step 2: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced Brussels sprouts and shallot or red onion. Cook, stirring occasionally, until the vegetables start to brown around the edges, about 5 minutes.
3. Step 3: Reduce the heat to medium and add the salt, black pepper, garlic, and lemon zest. Cook until the garlic is fragrant and the vegetables are tender, about 2 to 3 minutes.
4. Step 4: Stir in the lemon juice and ½ cup of the reserved pasta cooking water. Add the spaghetti and drizzle with the remaining 1 tablespoon of olive oil. Toss the pasta with the vegetables and cook for another minute to let the sauce coat the pasta.
5. Step 5: Turn off the heat and stir in the grated Parmesan cheese. If the sauce seems too dry, add a splash or two of the reserved pasta water. Taste and adjust seasoning with more salt and pepper if needed.
6. Step 6: Serve the pasta on a platter or individual plates. Top with a drizzle of extra virgin olive oil, a few grinds of black pepper, and additional grated Parmesan cheese if desired.

Tips & Variations

• Prepare the Brussels sprouts and shallots a day ahead and reheat before mixing with the pasta for a quick meal.
• Use shredded Brussels sprouts for a quicker sauté time and a slightly different texture.
• Add toasted pine nuts or walnuts for extra crunch and flavor.
• Swap spaghetti for other pasta shapes like fettuccine or penne to change up the presentation.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or olive oil to loosen the sauce. For best flavor and texture, enjoy the dish fresh when possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Yes, but be sure to thaw and drain them well before cooking to avoid excess moisture and to help them brown nicely.

Is it possible to make this recipe vegan?

Absolutely. Substitute the Parmesan cheese with a vegan alternative or nutritional yeast, and use a vegan pasta to keep it plant-based.

Lemon Parmesan Brussels Sprout Pasta Recipe

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★★★★★

4.8 from 146 reviews

This Lemon Parmesan Brussels Sprout Pasta is a bright, flavorful dish combining tender pasta with sautéed Brussels sprouts, shallots, and a zesty lemon parmesan sauce. Perfect for a quick weeknight dinner, it offers a delightful balance of tangy lemon, savory parmesan, and crispy browned vegetables.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 & Flavors

• 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

Oils and Cheese

• 4 Tablespoons extra virgin olive oil, divided
• ⅓ cup grated parmesan cheese, plus more for garnish

Instructions

1. Cook the Pasta: Boil a large pot of salted water and cook the spaghetti for 1 minute less than the package instructions indicate. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
2. Sauté Brussels Sprouts and Shallots: Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the thinly sliced Brussels sprouts and shallots (or red onion). Cook while stirring occasionally until the edges of the vegetables begin to brown and caramelize, about 5 minutes.
3. Add Seasonings and Garlic: Reduce heat to medium. Sprinkle in the kosher salt, black pepper, minced garlic, and fresh lemon zest. Continue cooking until the garlic becomes fragrant and the vegetables are tender, approximately 2 to 3 minutes.
4. Create the Sauce and Combine: Stir in the fresh lemon juice and ½ cup of the reserved pasta cooking water. Add the cooked spaghetti to the skillet, drizzle with the remaining 1 tablespoon of olive oil. Toss everything together, cooking for an additional minute to allow the sauce to coat the pasta thoroughly.
5. Finish with Parmesan: Turn off the heat and stir in the grated parmesan cheese. If the pasta looks dry, add a splash or two more of the reserved pasta water to loosen the sauce. Taste and adjust seasoning with extra salt and pepper if desired.
6. Serve: Plate the pasta on a serving platter or individual plates. Garnish with a drizzle of extra virgin olive oil, freshly ground black pepper, and additional parmesan cheese for a perfect finish.

Notes

• This dish is best enjoyed immediately after preparation to savor the fresh flavors and perfect texture.
• You can prepare the Brussels sprouts and shallots mixture a day in advance; simply reheat it in a pan before tossing with freshly cooked pasta.
• Use freshly grated parmesan cheese for optimal flavor and melting properties.
• Adjust lemon juice and zest according to your preferred level of tanginess.

Keywords: Lemon Parmesan Pasta, Brussels Sprouts Pasta, Vegetarian Pasta, Easy Weeknight Dinner, Italian Pasta Recipe