A silky lemon cream sauce and roasted Brussels sprouts come together to make this delicious easy weeknight pasta dish!
Course: Main Course
Keyword: lemon pasta, roasted brussel sprouts
For the Brussels
1poundbrussels sprouts, rinsed, rough outer leaves removed, ends trimmed, and cut in half
2tablespoonsextra virgin olive oil
Freshly ground pepper
For the Pasta
1/4teaspoonred pepper flakes
1/2cupfreshly grated Parmesan cheese
1/4teaspoonsalt, plus more to taste
Lemon zest, optional for garnish
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.
The Brussels sprouts should be nicely browned, have some crunchy leaves on the outside, and the interior should be cooked through. Adjust the timing depending on the size of the sprouts and your particular oven.