Ingredients

The following ingredients have 2 Servings
  • 3/4 pound Brussels sprouts
  • 2 tablespoons olive oil divided
  • 6 ounces pasta
  • 1 clove garlic minced
  • 1/2 cup heavy cream
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • salt to taste
  • pepper to taste
  • 1/4 cup walnuts toasted

Instruction

  • Preheat oven to 400˚ F. Quarter Brussels sprouts and toss with 1 tablespoon olive oil. Spread into a single layer and roast until tender and browning, 20 to 25 minutes.
  • While Brussels sprouts roast, cook pasta according to directions. Drain, reserving about 1/2 cup of pasta water and return pasta to the pot.
  • To make cream sauce, heat olive oil over medium-low heat. Add garlic and cook for one minute. Measure in heavy cream and the 1 teaspoon of lemon zest. I eyed it, about 1/2 lemon. Bring the sauce to a boil and let cook until it thickens slightly, 6 to 8 minutes. Stir in lemon juice at the end.
  • In the pot with the pasta, stir in the the sauce and the Brussels sprouts. Add enough pasta water for the sauce to coat the pasta/Brussels sprouts.
  • Transfer pasta to a bowl and top with toasted walnuts.