Brussels Sprouts Pasta

I’m always on the hunt for new and simple dinner recipes to whip up throughout the week (mostly so I don’t have to eat another piece of grilled chicken or one more bowl of cereal), so I was really thrilled when I came across this delicious (and deliciously easy) pasta recipe from What’s Gaby Cooking. Pasta is a staple in our house, and finding new ways to fix it or new ingredients to throw into the mix is always refreshing and keeps me from banging my head against the wall when Harrison says, “Let’s have pasta tonight.” Plus, I’ve had a huge craving for Brussels sprouts ever since I had a grilled sprouts with shaved Parmesan dish last weekend, so I knew this recipe would be an all-around win.

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I did make a few of my own changes (most of which make the pasta a little bit unhealthier—sorry, everyone!), substituting regular capellini for whole-wheat spaghetti noodles because Harrison refuses to eat whole-wheat pasta. We also love a really flavorful dish, so I added in a clove of minced garlic—which I threw into the skillet along with the Brussels sprouts—and used cracked lemon pepper instead of plain old black pepper. Oh, and I probably used way more Parmesan and Pecorino than called for, simply because I really love those cheeses.

The dish ended up being even more delicious and flavor-packed than I expected, and it’s so light and fresh that it’s the perfect pasta to whip up in the warmer months (which I’m sure we’ll be doing quite often this spring and summer). It’s also a recipe that can be easily scaled up or down, whether you’re making a solo dinner or a big meal for guests. Ready to hit the kitchen yet? Just check out the recipe below.

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Brussels Sprouts Pasta

Servings: 4; via Gaby Dalkin on Domaine

Kosher salt

6 ounces whole-wheat spaghetti

5 ounces shredded Brussels sprouts

3 tablespoons unsalted butter

1 teaspoon freshly cracked black pepper

3/4 cup finely grated Parmesan

1/4 cup finely grated Pecorino

1. Bring large pot of salted water to boil. Add pasta and cook, stirring occasionally, until al dente.

2. Strain pasta, reserving 3/4 cup water. Place pasta aside.

3. In large skillet, melt butter over medium heat. Add shredded Brussels sprouts and saute until golden, about 5 minutes. Add cracked black pepper, and stir to combine.

4. Add 1/2 cup reserved pasta water to skillet, and bring to a simmer.

5. Add cooked pasta, reducing heat to low. Add grated Parmesan, then toss with tongs until melted.

6. Remove pan from heat, then add grated Pecorino, tossing until melted. If pasta looks dry, add remaining reserved water, then toss to combine.

7. Transfer to dish, then serve immediately.

 

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