Do not let your weeknight be simple! This fast and easy weekend dinner gets loaded with flavor! Drizzled in a thick creamy lemon Parmesan sauce, al dente pasta is eaten with Pan Seared Brussels sprouts.
You will only need few basic ingredients that can be easily found in any grocery stores like pasta, parmesan cheese and lemon. The combination of flavors is definitely amazing and breathtaking! If you’re not a fan of Brussels sprouts, you do not need to worry, you can easily substitute arugula, asparagus, or fresh spinach.
This is probably one of the easiest pasta recipe ever! It only takes about 30 minutes total time. Prep times takes about 10 minutes and cooking time takes about approximately 20 minutes. The ingredients listed below can serve up to 4 persons.
Ingredients:
- 8 oz. Bucatini or Spaghetti
- 2 Tbsp olive oil divided
- 1 lb. Brussels sprouts
- 1 clove garlic minced*
- 1/2 cup half & half or heavy cream
- 1 Tbsp lemon zest
- 1/2 cup grated Parmesan cheese
- 1 Tbsp lemon juice
- salt & pepper to taste
- crumbled bacon or toasted walnuts garnish (optional)
- additional grated Parmesan cheese garnish (optional)
NUTRITION PER SERVING
- Serving: 1 g
- Calories: 310 kcal
- Carbohydrates: 42.9 g
- Protein: 13 g
- Fat: 10.4 g
- Saturated Fat: 2.5 g
- Cholesterol: 8 mg
- Sodium: 88.7 mg
- Fiber: 5.7 g
- Sugar: 2.6 g
Cooking Procedure:
- Cook pasta as directed by package (al dente). Prepare the Brussels sprouts while the is cooking (see the next step). Drain the pasta and return the pasta to the bowl, reserving approximately one cup of pasta water.
- Trim the ends off Brussels sprouts then cut in half lengthwise. Heat 1 tbsp olive oil over medium to high heat in a large skillet. When skillet is really hot, place the brussels sprouts in skillet cut side down. Reduce heat to mild, and sear for around 3 to 5 minutes until golden brown. Turn the sprouts over and sear the other side for around 3 to 5 minutes until golden brown and tender. Remove Brussels sprouts from skillet then set aside.
- Return skillet to stovetop and heat on medium, the heat the remaining 1 tablespoon of olive oil. Pour in the garlic and cook for a minute. Use half and half (or cream) and zest of lemon. Bring the sauce to a boil and reduce until sauce thickens, give it about 6 to 8 minutes to simmer. Stir in lemon juice and parmesan cheese.
- Pour sauce over cooked pasta in a bowl. Add the seared Brussels sprouts. Heat as needed until the pasta and Brussels sprouts are warm, adding reserved pasta water as needed to cover the pasta with the sauce. Note: you may not need the reserved full 1 cup water. Season with salt and pepper.
- Transfer the pasta into a bowl and, if desired, garnish with crumbled bacon, toasted walnuts or extra Parmesan cheese.
- Dig in and enjoy!
Note: if you love the taste of garlic add a few additional cloves for better taste.