Description
A delicious and simple pasta dish featuring al dente spaghetti tossed with sautéed Brussels sprouts and a rich, nutty brown butter sauce, enhanced with garlic, lemon zest, Parmesan cheese, and optional toasted nuts for added texture and flavor.
Ingredients
Scale
Pasta
- 12 ounces spaghetti or linguine
- Salt, for boiling pasta
Brussels Sprouts & Sauce
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/3 cup grated Parmesan cheese, plus extra for serving
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
- Salt, to taste
Optional Garnishes
- 1/4 cup toasted walnuts or pecans, roughly chopped (optional)
- Chopped fresh parsley (optional)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Reserve 1 cup of the cooking water, then drain the pasta carefully and set aside.
- Sauté Brussels Sprouts: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced Brussels sprouts and a pinch of salt. Sauté, stirring occasionally, for 6 to 8 minutes until the sprouts are golden and crisp. Transfer them to a bowl and set aside.
- Make Brown Butter: In the same skillet, reduce the heat to medium. Add unsalted butter and cook it, stirring frequently, until it becomes foamy and turns golden brown with a nutty aroma, about 3 to 4 minutes. Watch carefully to avoid burning.
- Add Garlic and Pepper Flakes: Add the thinly sliced garlic and crushed red pepper flakes (if using) to the browned butter. Sauté gently for about 30 seconds, stirring to release the garlic’s fragrance but ensuring it does not brown.
- Combine Brussels Sprouts and Pasta: Return the sautéed Brussels sprouts to the skillet. Add the drained pasta and toss thoroughly to combine all ingredients evenly with the browned butter and garlic mixture.
- Finish the Sauce: Add grated Parmesan cheese, lemon zest, lemon juice, and a splash of the reserved pasta cooking water to the skillet. Toss everything until the pasta is evenly coated with the sauce. Add more pasta water as needed to achieve your desired sauce consistency.
- Season and Serve: Season with additional salt and freshly ground black pepper to taste. Serve immediately, topped with extra Parmesan cheese, toasted nuts, and chopped fresh parsley if desired.
Notes
- Be careful not to burn the butter when browning; it should be golden brown with a nutty smell but not dark brown or burnt.
- Thinly slicing Brussels sprouts helps them sauté quickly and develop a nice crisp texture.
- Use reserved pasta water to adjust the sauce consistency and help it cling to the pasta.
- Toasted walnuts or pecans add a lovely crunch, but they are optional based on preference or allergy considerations.
- Fresh parsley adds a bright, herbaceous finish but can be omitted if unavailable.
