Spaghetti with Brussels Sprouts and Lemon Butter
Ingredients
- 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
Instructions
- Steam Brussels sprouts seasoned with a pinch of salt covered for 8-10 minutes until tender, set aside.
- In a large skillet heat butter and olive oil over medium heat until butter has melted.
- 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.
- Add in Brussels sprouts and toss to coat.
- Add in cooked spaghetti and toss with Brussels sprouts.
- Add in reserved pasta water and toss.
- Season with salt and pepper.
- Serve with freshly grated Parmesan cheese and top.