Roasted Brussels Sprout Pasta
With lots of lemon, including zest and juice, plus garlic, this roasted brussels sprout pasta is a super easy and filling vegetarian dinner.
Servings: 4
Ingredients
For brussels sprouts
- 1 pound brussels sprouts, bottom stemmed trimmed and thinly sliced lengthwise
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For pasta
- 8 ounce orecchiette
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- Pinch of red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice and zest
- 1/4 cup grated pecorino cheese (about 1/2 ounce), plus more for serving
- 1 tablespoon chopped parsley, plus more for serving
Instructions
- Preheat the oven to 400 degrees F with a sheet pan on the center rack.
- Stir the brussels sprouts with olive oil, salt and pepper in a large bowl. Carefully spread them across the preheated pan.
- Roast for 15-20 minutes until brown and crisp at the edges using a spatula to flip and toss them about halfway through cooking.
- Cook the orecchiette in a large pot of salted boiling water until al dente according to package instructions. (You can start this while the brussels sprouts are roasting. Keep in mind that the pasta will take less time than the sprouts to cook.)
- In a large skillet, warm the olive oil over medium heat. Add the garlic, red pepper flakes, salt and pepper sautéing until fragrant, about 30 seconds to 1 minute.
- Stir in the pasta and lemon juice, coating them in the garlic, spices and olive oil.
- Stir in the roasted brussels sprouts, lemon zest, pecorino and parsley.
- Top with additional cheese and parsley as desired before serving.
Video
Notes
You can use Parmesan cheese instead of pecorino.
To make the pasta vegan, omit the cheese or sprinkle the final dish with nutritional yeast.
To make the recipe gluten-free, use chickpea pasta or another alternative pasta.
This pasta is best served warm. You can store leftovers in an airtight container in the fridge up to 2 days. The brussels sprouts will not be as crisp. You can eat leftovers cold like a pasta salad or warm them in a skillet with a little olive oil on the stove over medium heat.
Nutrition
Calories: 377kcal | Carbohydrates: 56g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 803mg | Potassium: 625mg | Fiber: 7g | Sugar: 5g | Vitamin A: 962IU | Vitamin C: 112mg | Calcium: 111mg | Iron: 3mg