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Lemon Fettuccine with Caramelized Sprouts

Servings: 4


  • 8 ounces whole wheat fettuccine uncooked
  • 1 pound 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 tablespoon salt
  • 1/8 tablespoons black pepper
  • 1/8 tablespoons chili flakes optional


  • Cook pasta according to package directions; drain and reserve 1 cup of pasta water for the sauce.
  • In a sauté pan, heat 2 tablespoons olive oil on medium-high heat.
  • Add Brussels sprouts; cook 3-4 minutes until browned, caramel color looking, stirring occasionally
  • Stir in garlic and cook for another 2-3 minutes, stirring occasionally.
  • Transfer fettuccine and reserved pasta water to the sauté pan.
  • Bring to a boil and reduce water by half.
  • Remove from heat; stir in remaining olive oil, mint, lemon juice, lemon zest, salt, pepper and chili flakes, if using.
  • Toss gently to combine and serve immediately.