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This Brussels sprouts pasta features roasted Brussels sprouts for a boost of flavor. The char of the sprouts is balanced by lemon juice for a bright, healthy pasta dish. If you can't find whole-wheat fusilli, regular fusilli is an easy substitution.

EatingWell.com, September 2021

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Credit: Jennifer Causey

Recipe Summary

total:
35 mins
active:
15 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Combine Brussels sprouts, lemon halves, salt, pepper and 2 tablespoons oil in a large bowl; toss to coat well. Spread in an even layer on the prepared baking sheet. Roast until the Brussels sprouts are charred in spots and the lemons have softened, 18 to 20 minutes. Remove from oven and let cool for 5 minutes.

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  • Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions; drain and transfer to a large bowl.

  • Add the Brussels sprouts to the pasta. Squeeze the juice of the lemons over the pasta mixture; transfer the lemons to a cutting board. Finely chop the peel, pith and fruit of the lemons.

  • Add the chopped lemon, cheese and the remaining 3 tablespoons oil to the pasta; stir to combine. Divide the pasta evenly among 6 bowls and top with fresh basil, if desired.

Equipment

Parchment paper

Nutrition Facts

about 1 1/3 cups
369 calories; fat 15g; cholesterol 7mg; sodium 403mg; carbohydrates 49g; dietary fiber 8g; protein 12g; sugars 4g; niacin equivalents 1mg; saturated fat 3g; vitamin a iu 539IU; potassium 500mg.
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