BRUSSELS SPROUTS PARMESAN PASTA
This creamy pasta combines roasted Brussels sprouts with Parmesan cheese and garlic for a flavorful, easy weeknight dinner or lunch.
Ingredients
For the Pasta:
- 12 oz pasta your choice (spaghetti or penne)
- 1 lb Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 2 cloves garlic minced
- ½ cup Parmesan cheese grated
- ¼ teaspoon red pepper flakes optional
- to taste salt and pepper
Instructions
Roast Brussels Sprouts:
- Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast 15–20 minutes until tender and lightly browned.
Cook Pasta:
- Cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
Sauté Garlic and Brussels Sprouts:
- In a large pan, sauté garlic with roasted Brussels sprouts and red pepper flakes for 2–3 minutes.
Combine Pasta and Cheese:
- Add cooked pasta and Parmesan cheese to the pan. Toss, adding reserved pasta water as needed to create a creamy sauce.
Serve:
- Season with salt and pepper to taste. Serve hot, garnished with extra Parmesan if desired.
Notes
- Make Ahead: Roast Brussels sprouts in advance and store in fridge for quick assembly.
- Variations: Add toasted pine nuts or crispy bacon for extra flavor.
- Serving Suggestions: Pair with garlic bread or side salad.
- Allergy-Friendly: Use vegan Parmesan for dairy-free version.
- Storage Tips: Store leftovers in airtight container up to 2 days; reheat gently to avoid drying.