Fettuccine with Brussels Sprouts and Lemon

Lemon Fettuccine and Brussels Sprouts
Print Recipe
Servings
4
Servings
4
Lemon Fettuccine and Brussels Sprouts
Print Recipe
Servings
4
Servings
4
Ingredients
  • 8 ounces whole wheat fettuccine uncooked
  • 12 ounces brussels sprouts trimmed and quartered
  • 3 tablespoons olive oil divided
  • 2 tablespoons fresh garlic minced
  • 2 tablespoons fresh mint chopped
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon chili flakes optional
Servings:
Instructions
  1. Cook pasta according to package directions; drain and reserve 1/4 cup of pasta water for the sauce.
  2. In a sauté pan, heat 2 tablespoons olive oil on medium-high heat.
  3. Add Brussels sprouts; cook untouched for 3-4 minutes until nicely charred.
  4. Stir in garlic and cook for another 2-3 minutes, stirring occasionally.
  5. Transfer fettuccine and reserved pasta water to the sauté pan.
  6. Bring to a boil and reduce water by half.
  7. Remove from heat; stir in remaining olive oil, mint, lemon juice, lemon zest, salt, pepper and chili flakes, if using.
  8. Toss gently to combine and serve immediately.
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