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Brussel Sprout Pasta

Crispy Brussels Sprouts Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 to 3
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 12 oz Brussels sprouts, trimmed and very thinly sliced
  • 8 oz short pasta, such as orecchiette or penne
  • 4 cloves garlic, thinly sliced
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Zest and juice of 1 large lemon
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper

Method
 

  1. Boil salted water. Heat oil in a large skillet over medium-high. Add sprouts in a single layer, season with salt, and cook undisturbed 4 minutes until deeply browned. Toss and cook 2 to 3 minutes more, until crispy-tender. Set aside.
  2. Cook pasta until al dente. Reserve 1 cup pasta water, then drain. In the same skillet over medium heat, cook garlic until fragrant, 30 seconds. Off heat, stir in lemon zest and juice. Add pasta, sprouts, and 1/3 cup pasta water. Toss vigorously, then add Parmesan and toss until melted and glossy, adding more water if needed.
  3. Spoon into bowls. Top with extra Parmesan, a drizzle of oil, and black pepper. Serve hot.

Notes

Slice the sprouts thinly and evenly for the best mix of crispy pieces and tender shreds. The 1/3 cup of pasta water is a starting point; use more if you want a looser sauce. This pasta is at its best right after tossing, while the sprouts still have their crunchy edges.