Crispy sprouts and bacon give this lemon pasta an extra bite of flavor.
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- Yields:
- 4 serving(s)
- Total Time:
- 25 mins
Ingredients
- 12 oz. spaghetti
- 1 lb. small Brussels sprouts, halved (quartered if large)
- 1 large clove garlic, thinly sliced
- 1 tbsp. olive oil
- Pinch red pepper flakes
- Kosher salt
- Pepper
- 3 strips bacon, cut into 1/2-inch pieces (about 1 1/2 oz)
- 1/2 c. grated Parmesan, plus more for serving
- 1 small lemon
Directions
- Step 1Heat oven to 425°F. Cook pasta per package directions.
- Step 2Meanwhile, on a large baking sheet, toss Brussels sprouts and garlic with oil, red pepper flakes, and 1/4 teaspoon each salt and pepper. Scatter bacon over the top and roast for 15 minutes. Increase heat to broil. Sprinkle sprouts with 1/4 cup Parmesan and toss to combine, then broil on the top rack until bacon is crisp and Brussels sprouts are golden brown and tender, 1 to 2 minutes.
- Step 3When pasta is done, reserve 3/4 cup cooking liquid, drain pasta, and return to pot. Finely grate lemon zest onto pasta, then squeeze in juice and toss to coat. Toss with remaining 1/4 cup Parmesan, adding some reserved cooking liquid if pasta seems dry. Serve Brussels sprout mixture on spaghetti with additional Parmesan, if desired.
PER SERVING 540 CALORIES, 17 G FAT (5 G SATURATED), 21 G PROTEIN, 470 MG SODIUM, 77 G CARB, 8 G FIBER
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