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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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/lemon-parmesan-brussels-sprout-pasta-recipe/