Creamy Brussels Sprout Pasta

Ingredients 

• 2 tbsp butter 

• 3 cloves garlic minced

• 1 tbsp lemon zest 

• 1 lemon

• 1 cup heavy cream 

• 1/2 lb dried pasta (mafaldine or fettuccine are my favorite for this recipe) 

• 2 cups shredded Brussels sprouts 

• 3 tbsp olive oil 

• 1 small shallot diced 

• 1 tsp honey

• 1/3 cup parmesan cheese grated

• Salt, pepper, and red pepper flakes to taste

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Directions

1.  In a large skillet heat olive oil over medium high heat 

2. Add Brussels sprouts, shallot, and a pinch of salt to the skillet 

3. Allow Brussels sprouts to caramelize for about 5 minutes stirring only occasionally to promote browning 

4. Add honey and stir to combine 

5. Cook for another 5-7 minutes until crisp then remove and set aside 

6. Reduce heat to medium. Add butter, garlic, salt, pepper, and red pepper flakes to your skillet and simmer for 1 minute. 

7. Cut your lemon in half and place it in your skillet to infuse into your sauce 

8. Pour in cream and bring your sauce to a simmer. Stirring consistently. 

9. In the meantime, boil your pasta water and cook pasta to al dente 

10. Squeeze lemon juice into your sauce and remove lemon rinds. Add parmesan to your sauce. Stir to combine.

11. Using tongs to add your cooked pasta back into the sauce. Thin sauce with extra pasta water if need be. 

12. Add crispy Brussels sprouts back to the pasta and stir to combine. 

13. Top with extra Parm and red pepper flakes

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