Spaghetti with Brussels Sprouts and Lemon Butter

Ingredients

• 13-¼ ounces, weight Whole Wheat Or Whole Grain Spaghetti (or Any Preferred Pasta), Cooked According To Package Instruction For Al Dente (drain It And Reserve The Pasta Water When Done)
• 1 pound Brussels Sprouts Cleaned, Stems Removed And Cut Lengthwise
• 4 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced
• 1 whole Lemon, Juiced (1 Lemon Should Yield About 2 Tablespoons)
• ½ teaspoons Lemon Zest
• ⅛ teaspoons Herbes De Provence
• ½ cups Pasta Water Reserved
• Salt And Pepper
• Freshly Grated Parmesan Cheese

Preparation Instructions

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.