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Prep time
10 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
I made this Spinach and Brussel Sprout pasta the other day and got a little more creative with dressing up the pasta. While this dish is great as a vegetarian dish, I added a salmon fillet the other night and it gave the dish a nice, rich compliment. Find this recipe and more on my food blog, dramalessfood.com. —Katie
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Ingredients
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1/2 pound
Spaghetti
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12 pieces
Brussel Sprouts
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1 tablespoon
Olive Oil
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1 teaspoon
Ground Black Pepper
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1/2 teaspoon
Salt
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3-4 pieces
Pressed Garlic
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1/4 cup
Lemon Juice
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3-4 cups
Fresh Spinach
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1/2 cup
Pasta Water
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1/4 cup
Parmesan Cheese
Directions
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Follow package directions for boiling spaghetti.
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Meanwhile, in a sauté pan, heat the olive oil over medium-low heat.
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Add the Brussel sprouts, salt and pepper and let them cook for about 5 minutes and then flip to cook 5 minutes on the other side or until lightly browned.
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Once the Brussel sprouts are done, add the garlic, lemon juice and spinach. Sauté until the spinach is slightly wilted
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Add the pasta water
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When you are ready to serve, drain the pasta and place in bowl.
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Spoon the Brussel sprouts and spinach on top.
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If you are preparing salmon or another protein, cook separately and then add on top of the spinach and sprouts
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Top with cheese and enjoy!
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