Crispy Brussels sprouts, brown butter, pasta, and parmesan combine for a savory, comforting vegetarian dinner.
# What You’ll Need:
→ Pasta
01 - 12 ounces spaghetti or linguine
02 - Salt, for boiling pasta
→ Brussels Sprouts
03 - 1 pound Brussels sprouts, trimmed and thinly sliced
04 - 2 tablespoons olive oil
→ Brown Butter
05 - 6 tablespoons unsalted butter
→ Flavorings
06 - 4 cloves garlic, thinly sliced
07 - 1/4 teaspoon crushed red pepper flakes, optional
08 - 1/3 cup grated parmesan cheese, plus extra for serving
09 - Zest of 1 lemon
10 - 1 tablespoon fresh lemon juice
11 - Freshly ground black pepper, to taste
12 - Salt, to taste
→ Garnish
13 - 1/4 cup toasted walnuts or pecans, roughly chopped, optional
14 - Chopped fresh parsley, optional
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced Brussels sprouts and a pinch of salt. Sauté for 6 to 8 minutes, stirring occasionally, until golden and crisp. Transfer sprouts to a bowl and set aside.
03 - In the same skillet, reduce heat to medium. Add unsalted butter and cook, stirring frequently, until it foams and turns golden brown with a nutty aroma, about 3 to 4 minutes.
04 - Add sliced garlic and crushed red pepper flakes to the butter. Sauté for 30 seconds, stirring gently until fragrant. Do not let the garlic brown.
05 - Return sautéed Brussels sprouts to the skillet. Add drained pasta and toss thoroughly to combine with the butter, garlic, and sprouts.
06 - Add grated parmesan, lemon zest, lemon juice, and a splash of reserved pasta water. Toss until pasta is evenly coated with the sauce, adding more pasta water as needed for desired consistency.
07 - Season with additional salt and freshly ground black pepper to taste. Serve immediately, topped with extra parmesan, toasted nuts, and chopped parsley if desired.
