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

Steps

1. 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.
2. When pasta is done cooking reserve 1 c. cooking pasta water; set aside before draining.
3. 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.