Lemon Parmesan Brussels Sprout Pasta

$To make your Lemon Parmesan Brussels Sprout Pasta, gather these simple items: - 8 oz whole wheat pasta (spaghetti or linguine) - 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 3 cloves garlic, minced - 1 lemon (juice and zest) - ½ cup grated Parmesan cheese (plus extra for serving) - 1 teaspoon red pepper flakes (adjust for spice level) - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) You can swap some ingredients if needed: - Use regular pasta instead of whole wheat for a different texture. - Try kale or green beans instead of Brussels sprouts for variety. - Substitute lemon juice with lime juice for a different citrus flavor. - Use nutritional yeast in place of Parmesan for a vegan option. - Swap olive oil with avocado oil for a mild taste. Choosing the right Brussels sprouts is key for great flavor: - Look for firm, bright green sprouts that feel heavy for their size. - Avoid any that are yellow, wilted, or have dark spots. - Small sprouts are often sweeter and more tender than larger ones. - Store fresh Brussels sprouts in the fridge in a plastic bag to keep them crisp. - Use them within a few days for the best taste and texture. {{ingredient_image_1}} To start, fill a large pot with water. Add a good amount of salt. Bring the water to a boil. Once boiling, add 8 oz of whole wheat pasta. Stir it right away so it does not stick. Cook the pasta until it is al dente, which takes about 8-10 minutes. When done, reserve 1 cup of the pasta water. Drain the pasta in a colander and set it aside. Next, grab a large skillet and heat 3 tablespoons of olive oil over medium heat. While the oil heats, trim and halve 1 lb of Brussels sprouts. Once the oil is hot, add the sprouts cut-side down. Cook them for about 5-7 minutes. You want them to turn golden brown and get a bit crispy. After the sprouts brown, add 3 cloves of minced garlic to the skillet. Stir well and cook for another 1-2 minutes. The garlic should smell good but not burn. Now, it’s time to bring it all together. Add the drained pasta to the skillet with the Brussels sprouts. Squeeze in the juice from 1 lemon and add the zest. Sprinkle in ½ cup of grated Parmesan cheese. Toss everything together. If it looks dry, add a bit of the reserved pasta water. This will make the dish creamy. Finally, season with 1 teaspoon of red pepper flakes, salt, and black pepper to taste. Toss again to mix well. Serve the pasta hot, topped with extra Parmesan cheese and chopped parsley. Enjoy your meal! To cook pasta just right, start with a big pot of salted water. The water should taste like the sea. Bring it to a boil before adding the pasta. Stir it well to prevent sticking. Follow the package time but check it a minute early. Pasta should feel firm but tender. Drain, but save a cup of that starchy water. It helps later. You can boost flavor by adding a few simple things. Try some lemon zest for more zing. Extra garlic gives a nice kick too. If you like heat, toss in more red pepper flakes. You can also add fresh herbs like basil or thyme. They brighten up the dish. For creaminess, a touch of cream or more cheese works wonders. When serving, use shallow bowls for a lovely look. A drizzle of olive oil adds shine. Top with extra Parmesan cheese for richness. Chopped parsley gives a fresh pop of color. You can add lemon wedges on the side. They let guests add more zest if they want. This makes each bite bright and tasty. Pro Tips Use Fresh Brussels Sprouts: Fresh Brussels sprouts will have a better texture and flavor compared to frozen ones. Look for firm, compact sprouts with bright green leaves. Adjust the Spice Level: If you prefer a milder dish, reduce the amount of red pepper flakes or omit them entirely. For extra heat, consider adding a pinch of cayenne pepper. Reserve Pasta Water: Always reserve some pasta water before draining. This starchy water can help to create a creamy sauce and improve the pasta's consistency. Garnish for Flavor: Enhance the dish's flavor and presentation by garnishing with additional Parmesan cheese and fresh parsley just before serving. {{image_2}} You can boost your Lemon Parmesan Brussels Sprout Pasta with protein. Adding chicken, shrimp, or tofu makes it heartier. For chicken, grill or sauté it first. Cut it into bite-sized pieces. Stir it in with the pasta for a tasty mix. If you prefer shrimp, cook it until pink and tender. Toss it in at the end for a quick and easy protein. For a vegan option, use tofu. Press it to remove water, then cube and sauté until golden. Each protein choice adds flavor and texture. You can easily adapt this dish for different diets. To keep it vegetarian, simply skip the meat and stick to the main recipe. For vegans, swap the Parmesan cheese with nutritional yeast. It gives a cheesy flavor without dairy. You can also use a vegan cheese that melts well. This keeps the dish rich and satisfying. Always check the labels to ensure the alternatives fit your diet. Cheese can change the whole taste of your dish. While Parmesan is classic, try other options for fun twists. Pecorino Romano adds a sharper taste. If you like a creamy texture, go for goat cheese. It melts beautifully and adds tang. For a nutty flavor, consider Grana Padano. Each cheese brings a unique taste, making every meal special. Experiment to find your favorite combination! To keep your Lemon Parmesan Brussels Sprout Pasta fresh, place it in an airtight container. Make sure it cools down first. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option. To reheat, you have a few options. You can use the microwave for quick heat. Just cover it to keep moisture in. Stir halfway through to heat evenly. For the stovetop, add a splash of water in a pan. Heat over low heat until warm. This keeps the pasta from drying out. If you want to freeze your pasta, do this before adding cheese. Place the cooled pasta in a freezer bag. Remove as much air as possible before sealing. You can freeze it for up to two months. To enjoy, thaw overnight in the fridge and reheat as mentioned above. Yes, you can use regular pasta. Spaghetti or linguine works well. Whole wheat adds fiber and a nutty taste. Regular pasta is softer and lighter. If you prefer that, go for it. Just cook it the same way as directed. To add spice, increase the red pepper flakes. Start with 1 teaspoon and taste. If you want more heat, add more. You can also use fresh chopped chili peppers. They add flavor and heat. Try different kinds to find what you like best. This pasta pairs well with a simple salad. A green salad with mixed greens is great. You can also serve it with grilled chicken or fish. Garlic bread is another tasty side option. It adds crunch and goes well with the pasta. This blog post covered how to make Lemon Parmesan Brussels Sprout Pasta. We discussed the ingredients needed, and you learned how to choose fresh sprouts. I shared step-by-step instructions, plus tips for cooking perfect pasta. You also found ways to customize the recipe with proteins and vegan options. We touched on storing leftovers and answered common questions. Cooking can be fun and easy! With these tips, you can enjoy a tasty meal anytime.$

Lemon Parmesan Brussels Sprout Pasta

A delicious 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 450 kcal

Ingredients

8 oz whole wheat pasta (spaghetti or linguine)
1 lb Brussels sprouts, trimmed and halved
3 tablespoons olive oil
3 cloves garlic, minced
1 lemon juice and zest
½ cup grated Parmesan cheese (plus extra for serving)
1 teaspoon red pepper flakes (adjust for spice level)
to taste Salt and black pepper
to taste Fresh parsley, chopped (for garnish)

Instructions

In a large pot of salted boiling water, cook the whole wheat pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the halved Brussels sprouts cut-side down and cook for about 5-7 minutes, or until they are golden brown and slightly crispy.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant, being careful not to burn the garlic.
Add the cooked pasta to the skillet with the Brussels sprouts. Pour in the lemon juice and zest, and sprinkle in the grated Parmesan cheese. Toss everything together, adding reserved pasta water a little at a time until the pasta is nicely coated and creamy.
Season the pasta with red pepper flakes, salt, and black pepper to your liking. Toss again to combine.
Plate the pasta and finish with additional grated Parmesan cheese and chopped parsley for garnish.

Notes

Serve the pasta in shallow bowls, and drizzle with a touch of olive oil for added shine. You can also add lemon wedges on the side for extra zest!

Keyword Brussels sprouts, lemon, parmesan, pasta, vegetarian