Lemon Brussels Sprout Pasta
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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)
Cook the pasta according to package directions. Drain and set aside.
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.
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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