Description
Lemon Parmesan Brussels Sprout Pasta is a delightful fusion of vibrant flavors and textures, perfect for any occasion. This easy-to-make dish features fresh pasta tossed with roasted Brussels sprouts, zesty lemon, and creamy Parmesan cheese, creating a restaurant-quality meal at home. Whether you’re hosting guests or enjoying a cozy night in, this pasta recipe is sure to impress and satisfy every palate.
Ingredients
Scale
- 8 oz fresh fettuccine or spaghetti
- 2 cups Brussels sprouts, trimmed and halved
- 3 tbsp extra virgin olive oil
- 1 cup freshly grated Parmesan cheese
- 1 lemon (juice and zest)
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes until golden brown.
- While the sprouts roast, bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente (about 3-5 minutes).
- In a skillet over medium heat, heat the remaining tablespoon of olive oil. Add minced garlic and sauté until fragrant (about 1 minute).
- Reserve ½ cup of pasta water, then drain the pasta and add it to the skillet along with roasted Brussels sprouts. Mix in lemon juice, zest, and Parmesan cheese until well combined. If dry, gradually add reserved pasta water until desired consistency is reached.
- Serve immediately with extra lemon juice or Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 520
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 15mg