Lemon Parmesan Brussels Sprout Pasta

$To make Lemon Parmesan Brussels Sprout Pasta, you need these key ingredients: - 8 oz whole wheat pasta (spaghetti or linguine works best) - 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons extra virgin olive oil - 3 cloves fresh garlic, minced - 1 large lemon (juice and zest) - ½ cup freshly grated Parmesan cheese (plus extra for serving) - 1 teaspoon red pepper flakes (adjust to your spice level) - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped (for garnish) These ingredients create a bright, flavorful dish. The whole wheat pasta adds fiber, while the Brussels sprouts give a nice crunch. You can enhance the dish with these optional ingredients: - Pine nuts for a nutty crunch - A splash of white wine for depth - Fresh herbs like basil or thyme for added aroma These extras can take the dish to another level. I often suggest a splash of white wine for a rich taste. If you don't have some ingredients, here are some swaps: - Use regular pasta instead of whole wheat if preferred. - Swap Brussels sprouts with kale or broccoli for a different veggie. - Grate another cheese, like Pecorino Romano, if you lack Parmesan. These substitutions allow flexibility while keeping the dish tasty. You can experiment and still achieve a delicious meal! {{ingredient_image_2}} First, grab a large pot and fill it with water. Put it on the stove and turn the heat to high. Add a good pinch of salt to the water. Once the water boils, add 8 oz of whole wheat pasta. You can use spaghetti or linguine. Cook the pasta until it's al dente, which usually takes about 8-10 minutes. Remember to check the package for exact times. When it's done, save 1 cup of the pasta water. Then, drain the rest and set the pasta aside. Next, take a big skillet and heat 3 tablespoons of extra virgin olive oil over medium heat. While the oil warms, prepare 1 lb of Brussels sprouts. Trim and halve them. Place the sprouts in the skillet with the cut side facing down. Let them cook without stirring for about 5-7 minutes. This helps them get a nice golden brown color. After that, they should feel a little crunchy. Now, add 3 cloves of minced garlic to the skillet with the Brussels sprouts. Stir for a couple of minutes until the garlic smells great. Be careful not to burn it. Then, add the cooked pasta to the skillet. Squeeze the juice from 1 large lemon over the pasta. Don't forget the lemon zest for extra flavor! Next, sprinkle in ½ cup of grated Parmesan cheese. Mix everything well. Slowly add some of the reserved pasta water until you get a creamy texture. Finally, season with red pepper flakes, salt, and black pepper to taste. Toss again to make sure everything is well mixed. Serve hot and enjoy your dish! To boost flavor in your Lemon Parmesan Brussels Sprout Pasta, use fresh herbs. Parsley gives a fresh taste and bright color. You can also add a pinch of red pepper flakes for heat. Just adjust the amount based on your spice preference. A squeeze of lemon juice can also brighten the dish. Season your pasta water well. This adds base flavor to the pasta itself. Always taste your dish as you go. This helps you find the right balance of salt, pepper, and spice. Remember, layering flavors makes the dish shine. Start with plenty of water in a large pot. Aim for about 4-6 quarts of water for 8 ounces of pasta. Bring it to a rolling boil before adding salt. The water should taste like the ocean. Cook your pasta according to the package instructions. Stir the pasta occasionally. This helps prevent sticking. Reserve some pasta water before draining. This starchy water can help create a creamy sauce later. Aim for al dente pasta. It should have a slight bite, giving the dish great texture. Presentation matters to make your meal pop. Serve the pasta in shallow bowls. This allows for easy mixing and adds elegance. Top with extra grated Parmesan cheese for a cheesy finish. Add a sprinkle of chopped parsley for color. This also brightens the dish visually. For an extra touch, drizzle some olive oil on top. It adds shine and flavor. Lemon wedges on the side not only look good but also enhance flavor when squeezed on the pasta. Enjoy serving this delightful dish! Pro Tips Roasting Brussels Sprouts: For an extra layer of flavor, roast the Brussels sprouts in the oven instead of sautéing them. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 20-25 minutes until crispy and caramelized. Cheese Variations: Experiment with different types of cheese such as Pecorino Romano or nutritional yeast for a vegan option. Each cheese will impart a unique flavor profile to the pasta. Cooking Pasta Perfectly: For the best texture, make sure to salt your pasta water generously. It should taste like the sea! This enhances the flavor of the pasta itself. Adding Protein: For a heartier dish, consider adding grilled chicken, shrimp, or chickpeas. This will turn your pasta into a complete meal with added protein and satisfaction. {{image_4}} You can boost your meal by adding protein. Chicken, shrimp, or tofu work well. - Chicken: Cook bite-sized chicken pieces in the skillet until golden. - Shrimp: Add shrimp after sautéing the Brussels sprouts. Cook until they turn pink. - Tofu: Use firm tofu, cubed and sautéed until crispy. These proteins add flavor and make the dish heartier. To make this dish vegan, swap out the Parmesan cheese. You can use nutritional yeast for a cheesy taste. - Vegan Cheese: Look for dairy-free cheese that melts well. - Cashew Cream: Blend soaked cashews with lemon juice for a creamy touch. These options keep the dish rich while being plant-based. You can change the flavor by adding herbs and spices. - Herbs: Fresh basil or thyme can add a unique twist. - Spices: Experiment with garlic powder or smoked paprika for depth. Adjust these elements according to your taste. Enjoy creating your perfect Lemon Parmesan Brussels Sprout Pasta! To store leftover Lemon Parmesan Brussels Sprout Pasta, let it cool first. Use an airtight container to keep it fresh. Make sure to keep it in the fridge. It will stay good for about three days. When you are ready to eat, take out your pasta. Add a splash of water or olive oil to keep it moist. Heat it in a skillet over medium heat. Stir it often to warm it evenly. You can also use a microwave. Just cover it with a damp paper towel. Heat it in short bursts, checking often. If you want to freeze leftovers, make sure they are cool first. Place the pasta in a freezer-safe container or bag. It can last for up to three months in the freezer. To thaw, leave it in the fridge overnight. Reheat as mentioned before for the best taste. Yes, you can use other pasta types. Whole wheat spaghetti or linguine works great. You can also try penne or fettuccine. Each type brings its own charm to the dish. Choose what you like best. If you need a substitute for Parmesan cheese, try using Pecorino Romano. This cheese has a similar salty flavor. Nutritional yeast is a great dairy-free option too. It adds a cheesy taste without using dairy. To spice it up, add more red pepper flakes. You can also include diced jalapeños or crushed chili. If you want it milder, cut back on the red pepper flakes. You can also leave them out entirely for a gentle flavor. This blog post shared a simple and tasty Lemon Parmesan Brussels Sprout Pasta recipe. We covered essential and optional ingredients, plus safe substitutions. You learned step-by-step cooking methods and helpful tips for flavor and presentation. We also explored fun variations and smart storage methods. In conclusion, you can easily make this dish your own. Experiment with different flavors and ingredients. Enjoy cooking, eat well, and share this recipe with others!$

Lemon Parmesan Brussels Sprout Pasta

A delicious and healthy pasta dish featuring whole wheat pasta, Brussels sprouts, and a zesty lemon Parmesan sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

8 oz whole wheat pasta (spaghetti or linguine)
1 lb Brussels sprouts, trimmed and halved
3 tablespoons extra virgin olive oil
3 cloves fresh garlic, minced
1 large lemon (juice and zest)
0.5 cup freshly grated Parmesan cheese (with extra for serving)
1 teaspoon red pepper flakes (adjust based on your spice preference)
to taste Salt and freshly ground black pepper
for garnish Fresh parsley, finely chopped

Instructions

Cook the Pasta: Bring a large pot of water to a rolling boil, adding a generous pinch of salt. Cook the whole wheat pasta according to the package instructions until al dente, typically around 8-10 minutes. Once done, carefully reserve 1 cup of the pasta cooking water and drain the remaining water. Set the pasta aside.
Sauté the Brussels Sprouts: In a spacious skillet, heat the olive oil over medium heat. Add the halved Brussels sprouts with the cut side facing down. Allow them to cook undisturbed for about 5-7 minutes, or until they turn golden brown and have a slight crunch.
Add Garlic: Once the Brussels sprouts are well-cooked, stir in the minced garlic. Sauté for an additional 1-2 minutes until the garlic becomes fragrant, being vigilant not to let it scorch.
Combine Ingredients: Gently add the cooked pasta to the skillet with the Brussels sprouts. Drizzle in the fresh lemon juice and sprinkle the lemon zest over the top. Follow with the grated Parmesan cheese. Toss everything together, incorporating the reserved pasta water gradually until the dish reaches a creamy consistency.
Season to Taste: Enhance the flavors by adding red pepper flakes, salt, and freshly ground black pepper according to your preference. Toss everything together once more to ensure even seasoning.
Serve Hot: Dish out the pasta onto plates or shallow bowls. Top generously with additional grated Parmesan cheese and a sprinkle of chopped parsley for a fresh finish.

Notes

For an elegant touch, serve the pasta in shallow bowls and drizzle a bit of extra virgin olive oil over top for a glossy finish. Adding lemon wedges on the side not only enhances the visual appeal but also provides a bright burst of flavor!

Keyword Brussels sprouts, healthy, lemon, Parmesan, pasta