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Let's Make Lemon Brussels Sprout Pasta
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This twenty-minute vegetarian Brussel sprouts pasta dish is made with tender shredded Brussels sprouts, white beans, and pasta in a light Parmesan and lemon sauce.
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  • 8 oz. high fiber pasta
  • 1 tbsp. olive oil
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. black Pepper
  • 8 oz. Brussels sprouts, thinly sliced
  • 3/4 cup vegetable broth
  • 1/2 tsp kosher salt (more to taste)
  • 1 tbsp. butter
  • 1 lemon, juice and zest
  • 1/4 cup Parmesan cheese
  • 1 cup canned cannellini beans, drained and rinsed
  • 1/2 cup part skim ricotta (optional)
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Step 1 Cook the pasta according to package directions. Drain and set aside.
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Step 2 Heat the olive oil over medium heat. Add the onions and cook until soft. Add the garlic, red pepper flakes, and pepper. Cook for 1 minute. Increase heat to medium-high. Add the Brussels sprouts and stir. Press down and cook for 3-4 minutes until beginning to brown. Stir and press down and cook for 2-3 minutes until lightly browned.
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Step 3 Add the vegetable broth and salt and bring to a simmer. Stir in the butter, lemon juice, lemon zest, pasta, and beans. Stir in the Parmesan cheese. Serve with a dollop of ricotta.
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