Spaghetti with Brussels Sprouts and Lemon Butter

Name: Spaghetti with Brussels Sprouts and Lemon Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13- 1/4 ounces, weight Whole Wheat Or Whole Grain Spaghetti (or Any Preferred Pasta), Cooked According To Package Instruction For Al Dente (drain It And Reserve The Pasta Water When Done); 1 pound Brussels Sprouts Cleaned, Stems Removed And Cut Lengthwise; 4 Tablespoons Butter; 1 Tablespoon Olive Oil; 1 clove Garlic, Minced; 1 whole Lemon, Juiced (1 Lemon Should Yield About 2 Tablespoons); 1/2 teaspoons Lemon Zest; ⅛ teaspoons Herbes De Provence; 1/2 cups Pasta Water Reserved; Salt And Pepper; Freshly Grated Parmesan Cheese

Servings: persons

13- 1/4 ounces, weight Whole Wheat Or Whole Grain Spaghetti (or Any Preferred Pasta), Cooked According To Package Instruction For Al Dente (drain It And Reserve The Pasta Water When Done)
1 pound Brussels Sprouts Cleaned, Stems Removed And Cut Lengthwise
4 Tablespoons Butter
1 Tablespoon Olive Oil
1 clove Garlic, Minced
1 whole Lemon, Juiced (1 Lemon Should Yield About 2 Tablespoons)
1/2 teaspoons Lemon Zest
⅛ teaspoons Herbes De Provence
1/2 cups Pasta Water Reserved
Salt And Pepper
Freshly Grated Parmesan Cheese

1
Put Brussels sprouts, seasoned with a pinch of salt, into the steamer basket in a pot of simmering water.
2
Steam them, covered for 8-10 minutes or until tender, set aside.
3
In a large skillet heat butter and olive oil over medium heat until butter has melted.
4
Add garlic and cook until fragrant, about 1 minute.
5
Add in lemon juice, zest and herbs de provence and cook for another 1-2 minutes.
6
Add in the steamed Brussels sprouts and toss to coat.
7
Add in cooked spaghetti and toss with the Brussels sprouts.
8
Add in reserved pasta water and toss.
9
Season with salt and pepper.
10
Serve with freshly grated Parmesan cheese and top.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 13- 1/4 ounces, weight Whole Wheat Or Whole Grain Spaghetti (or Any Preferred Pasta), Cooked According To Package Instruction For Al Dente (drain It And Reserve The Pasta Water When Done), 1 pound Brussels Sprouts Cleaned, Stems Removed And Cut Lengthwise, 4 Tablespoons Butter, 1 Tablespoon Olive Oil, and more.

Yes, Spaghetti with Brussels Sprouts and Lemon Butter falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!