Creamy Lemon Pasta with Brussels Sprouts
Description
Enjoy this dish as a side with your favorite meat or as the main dish. It is fresh and light, with just a bit of heat from the red pepper flakes.
Ingredients
1 T. kosher salt
12 oz. angel hair pasta
1 c. reserved pasta cooking water
1 T. butter or as needed
1 lb. Brussels sprouts, thinly sliced, or vegetable of your choice, optional
6 garlic cloves, minced
1/4 - 1/2 t. red pepper flakes
1 c. heavy cream
zest of 1 lemon, about 2 t.
1/2 t. salt, or to taste
1/4 t. pepper
2 - 4 T. freshly squeezed lemon juice
Directions
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Bring a large pot of well salted water, (about 1 T. kosher salt) to a boil. Cook pasta according to the package directions, about 4 minutes for al dente.
When pasta is done cooking reserve 1 c. cooking pasta water; set aside before draining.
In the same pot used to cook the pasta, melt the butter over medium heat. If using, add the Brussels sprouts; cook, stirring occasionally, until bright green, hot, and slightly tender, about 4 minutes. Season with 1/4 t. salt while cooking. Remove to a small bowl.
In the coating of butter at the bottom of the pot, add the garlic and red pepper flakes and saute until fragrant, about 1 minute. If there is not enough butter, add 1 T. Add the cream, lemon zest, 1/4 t. salt and pepper. Cook, stirring frequently, until slightly thickened, about 6 minutes.
Add the pasta back to the pot with the cooked Brussels sprouts. Toss well to coat; add lemon juice, to taste. Season with additional salt and pepper, as needed. Gradually add in the reserved pasta water while tossing the pasta, until the sauce is as creamy and is the consistency that you prefer.
Each portion can be served with additional red pepper flakes, if desired.
6 servings.
** This recipe can be made without Brussels sprouts or with mushrooms and tomatoes, as well as asparagus tips, broccoli, or any vegetable that is preferred.