It’s no surprise Cory and I LOVE pasta. We usually have pasta once and week and I try to switch up some of our favorite recipes. I had brussels sprouts in the refrigerator that I bought from Fresh Thyme, and a lemon that needed to be used. So we made this lemon, brown butter, brussels sprouts pasta with parmesan cheese and it was delicious! I just knew I had to share this recipe with you guys. Scroll down for this brussels sprouts pasta recipe!
Brussels Sprouts Pasta Recipe
To make this pasta dish you can use your favorite type of noodle. I used cavatappi pasta (which is Cory’s favorite) to make this recipe. I know it seems like a LOT of butter for the brussels sprouts, but I found that this was the perfect amount to create a sauce for the pasta. If you’ve never made brown butter before, it’s super easy but it does require a little attention. Don’t walk away from the butter while it’s cooking, because it can burn very quickly.
Brown Butter Brussels Sprouts Pasta with Parmesan
Ingredients
- 1 box Pasta I used Cavatappi, but you could use your favorite type of pasta for this dish.
- 2-3 tbsp Salt
- 6 tbsp Butter
- 3/4 lb Brussels Sprouts Sliced thinly
- 1 clove Garlic Minced
- 1/4 tsp Red Pepper Flakes Optional
- 1 Lemon Zested
- 1 tbsp Fresh Lemon Juice
- 1 cup Parmesan Cheese Freshly Grated
- 1/4 tsp Black Pepper
Instructions
- Bring a large pot of water to a boil with 2 tbsp salt. You want the water to be salty like the ocean. Add the pasta to the boiling water. Follow instructions to cook pasta al dente.
- In a large skillet, add the butter and cook until it turns brown. The butter will start to foam and you'll see brown bits begin to form. Once this happens remove it from the heat and add the brussels sprouts, garlic and red pepper flakes.
- Bring the pan back to the heat and toss everything together. Cook for 3-5 minutes and then add the lemon zest.
- Once the pasta is done cooking, add it into the skillet with the brussels sprouts. Toss everything together and add the lemon juice and 3/4 cup of the parmesan cheese. You can also add some pasta water to the sauce if you think it needs it. Season with additional salt and pepper.
- Serve with lemon zest on top and parmesan cheese.
As I’ve mentioned in previous recipes it’s always best to use a fresh lemon for the lemon juice and freshly grated parmesan cheese. The cheese that’s freshly grated melts so much better in pasta dishes…trust me.
If you make this pasta recipe, please let me know! I would love to get your feedback here on the blog or on social media. Also, if you loved this recipe I think you’ll also enjoy this lemon pasta that Cory and I recently made. The fresh lemon, basil and parmesan cheese was so good in this dish.
Leave a Reply
You must be logged in to post a comment.