Brussel sprout pasta
12884
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
Change the way you experience Brussels sprouts with this delicious and easy Brussels sprout pasta, a quick and healthy meal to end the week.
Brussel sprout pasta
- 12 ounces bucatini or linguine
- 2 Tablespoons olive oil
- 3 garlic cloves (minced)
- 1 pound Brussels sprouts (thinly sliced, some outer leaves reserved for serving Kosher salt and freshly ground black pepper)
- 4 Tablespoons unsalted butter
- 1/4 cup Maille Old Style
- 1/3 cup grated Pecorino Romano cheese (plus more for serving)
- 1 lemon (zested and juiced)
- Lemon wedges (for serving)
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain, reserving 1 ½ cups pasta cooking liquid.
- While the pasta cooks, heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half of Brussels sprouts and cook, stirring occasionally, until tender and browned, about 5 minutes. Transfer to a plate and season with salt and pepper. Add an additional 1 Tbsp. olive oil to the skillet and repeat with remaining Brussels sprouts. Transfer to plate.
- Add butter to the now empty skillet over medium heat. Once melted, add garlic and saute until fragrant and just beginning to brown, about 1 minute. Add pasta, Brussels sprouts, reserved leaves, mustard, Pecorino Romano and ½ cup pasta water. Stir to coat the pasta, adding additional pasta water as needed to reach your desired consistency.
- Off heat, stir in lemon juice and zest. Season with additional salt and pepper to taste.
- Serve with lemon wedges and additional Pecorino Romano on the side.
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