A silky lemon cream sauce and roasted Brussels sprouts come together to make this delicious easy weeknight Creamy Lemon Pasta with Roasted Brussels Sprouts!
If you follow me on Instagram, you know we’re having a pool put in. If not, you know now!
Well, naturally a project of this size couldn’t go off without a hitch.
So. The bad news is, we had some drainage issues in the yard. The good news is, we discovered it before they laid the concrete deck. WHEW.
The worst news is that Paul had to dig up my lemon bush to figure this all out.
And I moped around for about two full days. Because. OMG. Was there no other solution? And why didn’t he consult me? I’m still not talking to him. And I might even make him watch Celebrity Apprentice with me as punishment.
In the meantime, I’m self-soothing with every lemon dish I can get my hands on. You know, to remember the good ol’ days.
Loved this one! Because brussels sprouts. And cream. And…lemon. Please.
Some other Creamy Pasta recipes you might like!
Creamy Pasta with Bacon and Peas
Shrimp Scampi with Lemon Cream
Spaghetti with Tomatoes, Artichokes, and Cream
Creamy Lemon Pasta with Roasted Brussels Sprouts
Ingredients
For the Brussels
- 1 pound brussels sprouts , rinsed, rough outer leaves removed, ends trimmed, and cut in half
- 4 cloves garlic , minced
- 2 teaspoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- Freshly ground pepper
For the Pasta
- 1 pound thin spaghetti
- 2 tablespoons unsalted butter
- 1/4 teaspoon red pepper flakes
- 1 cup heavy cream
- 1/4 cup lemon juice
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt , plus more to taste
- Lemon zest , optional for garnish
Instructions
- Preheat oven to 350 degrees F. Lightly coat a roasting pan with nonstick cooking spray.
- Place brussels sprouts in the pan, along with the garlic, lemon juice, and olive oil. Sprinkle with the salt and a few turns of fresh cracked black pepper. Toss to coat.
- Place pan in the oven and cook for 20 minutes; stir. Cook for an additional 15 minutes.
- About 15 minutes before the brussels are done cooking, bring a large pot of salted water to boil. Cook pasta according to package instructions for al dente, about 7 minutes. Reserve 1 cup of the water, then drain.
- In the same pot, melt the butter over medium heat. Add in the red pepper flakes and stir until fragrant, about 30 seconds. Add the cream, lemon juice, Parmesan, and the salt. Cook, stirring frequently, until slightly thickened, about 3 minutes.
- Add the pasta back to the pot, along with the cooked Brussels sprouts. Toss well to coat. Taste and adjust seasoning, if necessary.
- Gradually add the pasta water, if necessary, while tossing the pasta, until the sauce reaches desired consistency.
- Serve immediately with an extra sprinkle of Parmesan and lemon zest, if desired.
Notes
Nutrition
adapted from Barefeet in the Kitchen
Renee Plummer says
Just want to thank you for posting with the name of the recipe, I so appreciate not having to guess!
Stephanie says
Oh nooooo!! I was always so jealous of your lemon tree, too! Also, I am in LOVE with this pasta. It’s so spring-y, and these days I feel like that’s exactly what I’m craving. Can’t wait to make it! I hope you find a new, lovely lemon tree. :-/
Joanne says
He did WHAT?! Oh my gosh…I’m not speaking to him now either. :( Well, if it makes you feel any better, I can never have a lemon tree because of our winters. But that hasn’t stopped me from eating all the lemony things! Love the sound of this sauce!
Dorothy @ Crazy for Crust says
That would make me SO MAD! Oh my pool or lemons pool or lemons… ;)
Ray says
I still have some Meyer lemons if you need them.
Mary says
Your lemon bush is no more?! Oh, that’s just wrong. You definitely need to begin making every single lemon recipe you see in order to help you deal with this loss. I’m so happy you liked the pasta! Here’s to Brussels and cream and lemon forever.
Amy @Very Culinary says
FOR.EVER. Mary! *high five*
Cookbook Queen says
What a mess! On a good note, having a pool will be so worth it in the end. The house we bought already had a pool, and it’s just so fun. Always something to do. LOVING the roasted Brussels in this pasta!
Amy @Very Culinary says
While the East coast is buried in snow, it’s been in the mid-70’s this week for all us, and all we keep saying is, “just think if our pool was already done.” We could be swimming by April. Can’t wait!
Julie says
What?!?!? That’s almost unforgiveable. I would have been so upset. I mean, I guess you can plant another one, but hello?? But, then and again, I don’t like swimming. Or the hot sun. I need to live somewhere that’s 77 degrees year-round with no humidity. Hahaha. Also, the ad pop up? It was for big, sexy hair. I kid you not. I found this quite humorous that *I* saw this on *your* site. Clearly, it’s a Monday and not much to find funny. ;)
Amy @Very Culinary says
The ad pop up? There shouldn’t be any of those on my site! *groan* You need to live in San Diego…that has your number!