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Garlic Pasta with Brussels Sprouts

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Level: Easy

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Description

Garlic fettuccini from Rossi Pasta, tossed with more garlic, roasted Brussels sprouts, and lemon juice.

Ingredients

  • 24 ounces, weight Brussels Sprouts
  • ¼ cups Olive Oil, Plus More For Drizzling
  • 2 teaspoons Salt And Pepper, Plus More To Taste
  • 1 whole Lemon, Divided
  • 3 cloves Garlic
  • 1 package (about 12 Oz. Size) Garlic Fettuccini (or Your Favorite Fettuccini)

Preparation

1. Start heating up a large pot of water and preheat the oven to 425ºF.
2. Wash the Brussels sprouts and then halve them and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place the sheet pan in the oven and cook for 30-40 minutes, until crispy on the outside and tender on the inside. When done roasting, squeeze the juice from half a lemon over the top.
4. In the meantime, mince the garlic cloves and saute until lightly brown in a pan with olive oil and salt. When the Brussels sprouts and garlic are done, dump the garlic onto the sprouts and mix.
5. When the water comes to a boil, add lots of salt and then the pasta. Cook according to the directions on the box until the pasta is al dente.
6. Reserver about 1 cup of pasta water before draining. Drain the pasta and put into a bowl. Add the sprouts and garlic and the juice from the remaining half of the lemon. Add a drizzle of olive oil and pasta water to loosen the pasta.
7. Add salt and pepper to taste and enjoy!

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