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Steamed Brussels sprouts tossed in a refreshing lemon butter sauce along with whole wheat spaghetti. Top with fresh Parmesan cheese for an easy and delicious weeknight meal.
Put Brussels sprouts, seasoned with a pinch of salt, into the steamer basket in a pot of simmering water. Steam them, covered for 8-10 minutes or until tender, set aside.
In a large skillet heat butter and olive oil over medium heat until butter has melted. Add garlic and cook until fragrant, about 1 minute. Add in lemon juice, zest and herbs de provence and cook for another 1-2 minutes. Add in the steamed Brussels sprouts and toss to coat. Add in cooked spaghetti and toss with the Brussels sprouts. Add in reserved pasta water and toss. Season with salt and pepper.
Serve with freshly grated Parmesan cheese and top.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!