Description

Brown Butter Brussels Pasta is a deliciously simple and comforting pasta dish featuring al dente spaghetti tossed with crispy sautéed Brussels sprouts and a rich, nutty brown butter sauce enhanced with garlic, parmesan, and bright lemon. The addition of toasted nuts and fresh parsley adds delightful texture and freshness, making this an easy yet elegant meal perfect for a cozy weeknight dinner.

Ingredients

Scale

Pasta

12 ounces spaghetti or linguine
Salt, for boiling pasta

Brussels Sprouts and Sauce

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

Garnishes (Optional)

1/4 cup toasted walnuts or pecans, roughly chopped
Chopped fresh parsley

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti or linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
Sauté Brussels Sprouts: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced Brussels sprouts and a pinch of salt. Sauté for 6 to 8 minutes, stirring occasionally, until the sprouts are golden and crisp. Transfer them to a bowl and set aside.
Make Brown Butter: 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. Be attentive to avoid burning.
Add Garlic and Pepper Flakes: Add thinly sliced garlic and crushed red pepper flakes to the brown butter. Sauté for 30 seconds, stirring gently until fragrant, being careful not to let the garlic burn.
Combine Brussels Sprouts and Pasta: Return the sautéed Brussels sprouts to the skillet. Add the drained pasta and toss thoroughly to combine with the brown butter, garlic, and sprouts.
Add Cheese and Lemon: Stir in grated parmesan cheese, lemon zest, and lemon juice. Add a splash of the reserved pasta water and toss until the pasta is evenly coated with the sauce, adding more pasta water as needed to reach the desired consistency.
Season and Serve: Season with additional salt and freshly ground black pepper to taste. Serve immediately, topped with extra parmesan cheese, toasted nuts if desired, and chopped fresh parsley for garnish.

Notes

Reserving pasta water is important for adjusting sauce consistency and helping the sauce cling to the pasta.
Watch the garlic carefully during sautéing to prevent burning, which can cause bitterness.
Toasted walnuts or pecans add a crunchy texture and nutty flavor; omit for a nut-free option.
This dish can be made with gluten-free pasta for a gluten-free version.
Use freshly grated parmesan cheese for best flavor and texture.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian