Lemon Garlic Brussels Sprout Linguine

Lemon Garlic Brussels Sprout Linguine takes a few simply ingredients and just 30 minutes from start to finish. The result is an incredibly fresh, flavorful dish that’s perfect for both spring and summer dinners.

You guys, I’m so excited, it’s once again time for Freaky Friday! If you’re new here, this is when some of my blogging friends and myself get together and each cook something from someone else’s blog.

Then we share ALL of those recipes with YOU. My good friend, Michaela, from An Affair from the Heart is the creator of this event and she is the one who coordinates all of this. This is something we do 4 times year.

It’s a great way for all of you to be introduced to some new blogs and lots of tasty recipes. To find the links to all of the other recipes just scroll down towards the bottom of the post.

I was very excited to find out that I was assigned to Angela from Lemoine Family Kitchen. Angela has so many fabulous recipes on her blog.  She has a big Italian family and a lot of her recipes reflect those Italian roots.

Since I love Italian food, I couldn’t wait to take a deep dive into her blog. It ended up being really hard to choose just one recipe. Because I’m such a fan of Italian cuisine, I decided to focus on her Italian recipes.

More Delicious Pasta Dishes to Try

• Three Cheese Italian Pasta Bake
• Grilled Chicken Pesto Pasta
• One Pot Shrimp Scampi Pasta

With all of these delicious sounding recipes, it was a tough choice, but I finally decided on Angela’s Lemon & Brussel Sprout Linguini. It jumped out at me as a perfect meal for spring or summer. It’s a very easy recipe with simple ingredients.

I actually had almost all of the ingredients on hand already. The funny thing is, the pasta was one of the ingredients I didn’t have on hand. The recipe really was incredibly easy to make, it was literally ready in 30 minutes, start to finish.

My son, Alex, helped me make the dish and when it was done we literally could not stop eating it. It. Was.So.Good! The brussels sprouts were perfectly cooked and the sauce, which is so simple, was velvety perfection.

Let’s talk a little about the sauce. It’s so easy, with just grated parmesan, pasta water and butter. The key to getting the sauce to turn out perfectly is to make sure you toss the parmesan and pasta water vigorously.

That will insure that the cheese and water emulsify. Tossing the pasta with the butter at the end gives it the final creamy goodness.

The lemon zest and a squeeze of lemon juice at the end gave the dish a perfectly bright flavor. It is in fact a light pasta that’s perfect as we head into the warmer months. This recipe is definitely staying on our dinner rotation.

What ingredients do I need to make this recipe?

• brussels sprouts
• garlic
• parmesan cheese
• linguine
• black pepper
• butter

Take a look at all of our 2020 Freaky Friday Spring Edition Recipes:

1. An Affair from the Heart – Brown Butter Chocolate Chunk Cookies
2. Aunt Bee’s Recipes – Homemade Loaded Queso
3. Bowl Me Over – Crispy Smashed Potatoes
4. Hostess at Heart – Chocolate Coffee Cake
5. House of Nash Eats – Asian Lettuce Wraps
6. Lemoine Family Kitchen – Easy Homemade Flour Tortillas
7. Life, Love & Good Food – Italian Grilled Burgers
8. Or Whatever You Do – Air Fryer Shrimp
9. Take Two Tapas –  Fried Mac and Cheese Balls
10. The Foodie Affair – Strawberry Bread
11. The Speckled Palate – Chicken Pesto Pasta
12. West Via Midwest – Loaded Baked Potato Skins – Air Fryer Recipes

Continue to Content

Yield: 6 servings

Lemon Garlic Brussels Sprout Linguine

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This quick and easy pasta dish is full of big flavor and is on the table in just 30 minutes.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 lb linguini
• 3 tbsp olive oil
• 1 (9 oz) pkg brussels sprouts, thinly sliced crosswise
• 4 cloves garlic, thinly sliced
• 1 1/2 cups freshly grated parmesan cheese
• 1 lemon, zested
• 2 tsp black pepper
• 1 to 1 1/2 cups reserved pasta water
• 4 tbsp unsalted butter
• 1/2 tsp salt

Instructions

1. Bring a large pot of water to a boil.
2. Once water has come to a boil, add linguine and cook for 8-9 minutes, until pasta is just shy of al dente.
3. While pasta is cooking, heat a large skillet over medium heat.
4. Add olive oil, brussels sprouts and garlic to the pan.
5. Saute until brussels sprouts start to soften.
6. Add drained linquini, parmesan, lemon zest, black pepper and 1 cup of the pasta water.
7. Toss mixture vigerously until cheese and water are incorporated and coat the pasta, adding more pasta water if necessary.
8. Add butter, salt and a squeeze of lemon juice, tossing until melted.
9. Serve immediately

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 416Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 42mgSodium: 655mgCarbohydrates: 40gFiber: 3gSugar: 1gProtein: 14g