Lemon Parmesan Brussels Sprout Pasta Recipe
This Lemon Parmesan Brussels Sprout Pasta is a bright, flavorful dish combining tender sautéed Brussels sprouts with the zest and juice of fresh lemon, garlic, and a generous amount of Parmesan cheese. Perfect for a quick and satisfying vegetarian meal, it features a delightful balance of tangy, savory, and nutty flavors with a light olive oil finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 8 ounces spaghetti, or pasta of choice
Vegetables and Seasonings
- 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
Cheese
- ⅓ cup grated parmesan cheese, plus more for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook for one minute less than the package instructions indicate to ensure it remains al dente. Drain the pasta and reserve 1 cup of the pasta cooking water for later use.
- Sauté Brussels sprouts and shallots: In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Add the thinly sliced Brussels sprouts and shallot (or red onion). Cook, stirring occasionally, until the vegetables begin to brown around the edges, about 5 minutes, developing a slight caramelization that adds depth of flavor.
- Add seasonings and garlic: Reduce the heat to medium and stir in the kosher salt, ground black pepper, minced garlic, and fresh lemon zest. Continue cooking for 2 to 3 minutes until the garlic becomes fragrant and the vegetables are tender but still have some bite.
- Create the lemon sauce and combine pasta: Pour 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 everything together carefully to coat the pasta evenly and cook for an additional minute to marry the flavors and allow the sauce to thicken slightly.
- Finish with Parmesan and season: Remove the skillet from heat and stir in the grated Parmesan cheese thoroughly. If the mixture appears dry, add a splash or two more of the reserved pasta water to loosen it. Taste and adjust with additional salt and pepper as preferred.
- Serve: Plate the pasta on a serving dish or individual plates. Garnish with a drizzle of extra virgin olive oil, a few fresh grinds of black pepper, and extra grated Parmesan cheese for a flavorful finish. Enjoy immediately for the best texture and flavor.
Notes
- This dish is best eaten right after preparation but you can cook the Brussels sprouts ahead of time and reheat them before tossing with pasta.
- For a dairy-free version, omit the Parmesan cheese and adjust seasonings accordingly, adding more salt and pepper to taste.
- Boost flavor by topping the dish with toasted chopped walnuts or almonds, or sprinkle with homemade garlic breadcrumbs for extra crunch and savory notes.
- This recipe is versatile with pasta types; you can substitute whole wheat, gluten-free, or bean-based pasta to suit dietary preferences.
