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Lemon Parmesan Brussels Sprout Pasta Recipe

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4.3 from 82 reviews

This Lemon Parmesan Brussels Sprout Pasta is a vibrant and flavorful dish featuring tender spaghetti tossed with sautéed Brussels sprouts, shallots, and a bright lemony sauce. Enhanced with fresh garlic, lemon zest, and grated Parmesan cheese, this easy-to-make pasta offers a perfect balance of tangy, savory, and fresh notes — ideal for a quick weeknight dinner or elegant main course.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 8 ounces spaghetti, or pasta of choice

Vegetables & Aromatics

  • 1 pound Brussels sprouts, thinly sliced (or 1 bag shredded Brussels sprouts)
  • 1 cup thinly sliced shallot, or red onion
  • 3 cloves garlic, minced
  • 2 teaspoons fresh lemon zest

Seasonings & Liquids

  • ¾ teaspoon kosher salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • 4 Tablespoons extra virgin olive oil, divided
  • ¼ cup fresh lemon juice
  • Reserved pasta cooking water (approximately 1 cup)

Cheese

  • ⅓ cup grated Parmesan cheese, plus more for garnish

Instructions

  1. Cook Pasta: Boil a large pot of salted water. Add the spaghetti and cook for 1 minute less than the package instructions indicate. Drain the pasta, reserving 1 cup of the cooking water to use later.
  2. Sauté Vegetables: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced Brussels sprouts and shallot or red onion. Cook, stirring occasionally, until the vegetables begin to brown around the edges, about 5 minutes.
  3. Add Seasonings and Garlic: Reduce heat to medium. Add kosher salt, ground black pepper, minced garlic, and fresh lemon zest to the skillet. Cook, stirring frequently, until the garlic is fragrant and the vegetables are tender, about 2 to 3 minutes.
  4. Create Sauce and Combine Pasta: Stir in the fresh lemon juice and ½ cup of the reserved pasta cooking water. Add the cooked spaghetti to the skillet and drizzle with the remaining 1 tablespoon of olive oil. Toss everything together and cook for an additional minute, allowing the sauce to coat the pasta evenly.
  5. Finish with Parmesan and Adjust Seasoning: Turn off the heat. Stir in the grated Parmesan cheese. If the pasta looks dry, add a splash or two more of the reserved pasta water to loosen the sauce. Taste and season with additional salt and pepper as needed.
  6. Serve: Plate the pasta on a serving dish or individual plates. Garnish with a drizzle of extra virgin olive oil, fresh ground black pepper, and extra grated Parmesan cheese. Serve immediately and enjoy.

Notes

  • For quicker prep, use pre-shredded Brussels sprouts available in many grocery stores.
  • Substitute spaghetti with your favorite pasta shape such as penne or fettuccine if desired.
  • If you prefer a creamier texture, add a splash of heavy cream or substitute part of the pasta water with cream.
  • Adjust lemon juice and zest to taste for more or less acidity.
  • Parmesan cheese can be omitted or substituted with a vegan cheese for dietary preferences.
  • Reserve pasta water is essential to create a silky sauce that clings to the pasta.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://ellarecipe.com/lemon-parmesan-brussels-sprout-pasta-recipe/