Spaghetti with Brussels Sprouts and Lemon Butter


  • 13.25oz box whole grain or whole wheat spaghetti (or any preferred pasta) cooked al dente
  • 1 pound Brussels sprouts cleaned, stems removed and cut lengthwise
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon lemon zest
  • 1 lemon, juiced (about 2 tablespoons)
  • 1/8 teaspoon herbs de provence
  • 1/2 cup pasta water reserved
  • Salt and pepper
  • Freshly grated Parmesan cheese


  1. Steam Brussels sprouts seasoned with a pinch of salt covered for 8-10 minutes until tender, set aside.
  2. In a large skillet heat butter and olive oil over medium heat until butter has melted.
  3. Add garlic and cook until fragrant, about 1 minute. Add in lemon juice, zest and herbs de provence and cook for another 1-2 minutes.
  4. Add in Brussels sprouts and toss to coat.
  5. Add in cooked spaghetti and toss with Brussels sprouts.
  6. Add in reserved pasta water and toss.
  7. Season with salt and pepper.
  8. Serve with freshly grated Parmesan cheese and top.
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