Description
Brown Butter Brussels Pasta is a delightful and flavorful dish featuring al dente pasta tossed with sautéed Brussels sprouts, garlic, and a rich brown butter sauce, finished with lemon and parmesan.
Ingredients
Scale
- 12 ounces spaghetti or linguine
- Salt, for boiling pasta
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/3 cup grated parmesan cheese, plus extra for serving
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
- Salt, to taste
- 1/4 cup toasted walnuts or pecans, roughly chopped, optional
- Chopped fresh parsley, optional
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced Brussels sprouts and a pinch of salt. Sauté for 6 to 8 minutes, stirring occasionally, until golden and crisp. Transfer sprouts to a bowl and set aside.
- In the same skillet, reduce heat to medium. Add unsalted butter and cook, stirring frequently, until it foams and turns golden brown with a nutty aroma, about 3 to 4 minutes.
- Add sliced garlic and crushed red pepper flakes to the butter. Sauté for 30 seconds, stirring gently until fragrant. Do not let the garlic brown.
- Return sautéed Brussels sprouts to the skillet. Add drained pasta and toss thoroughly to combine with the butter, garlic, and sprouts.
- Add grated parmesan, lemon zest, lemon juice, and a splash of reserved pasta water. Toss until pasta is evenly coated with the sauce, adding more pasta water as needed for desired consistency.
- Season with additional salt and freshly ground black pepper to taste. Serve immediately, topped with extra parmesan, toasted nuts, and chopped parsley if desired.
Notes
- For a vegetarian option, ensure the parmesan cheese is rennet-free.
- Feel free to adjust the amount of red pepper flakes according to your spice preference.
- Other nuts like hazelnuts can also be used for garnishing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg