Wednesday, March 7

Spaghetti with Brussels Sprouts & Goat Cheese


Sometimes the simplest dishes to make are the most delicious. This meal only has 5 ingredients (brussels sprouts, whole-wheat pasta, goat cheese, lemon zest, and garlic) but it really doesn’t need anything else. It’s a great way to showcase some great brussels sprouts that I picked up this weekend at the farmer’s market, but any other in-season vegetable would work great as a substitute. Same thing goes for the cheese, as I originally planned to use an aged Parmesan but realized I had some goat cheese in my fridge already. It’s the perfect thing to whip up when you don’t want to go to the store or when you don’t have much time to cook.



Spaghetti with Brussels Sprouts & Goat Cheese:
  • Bring a large pot of water to a boil, season with salt, and cook 1/2 lb. pasta until 1-2 minutes before its al dente.
  • Meanwhile, thinly slice 3/4 lb. brussels sprouts horizontally so that you are left with thin shreds of the sprouts.
  • Heat 2 tbsp. olive oil in a large skillet and add in 4 large cloves of minced garlic.
  • Cook garlic for a minute, then add in the sprouts, salt, and pepper and cook for 3-4 minutes, or until wilted.
  • Add in the zest of one lemon and continue cooking the sprouts until tender and caramelized.
  • Drain the pasta, reserving 1 c. pasta cooking water.
  • Add in half the water to the brussels sprouts and reduce the heat to low.
  • Add in the pasta, 3 oz. crumbled goat cheese, and toss to combine.
  • Add more water as necessary to form a sauce and toss until the cheese melts into a sauce.
  • Season with salt and pepper as necessary, then divide onto plates and serve.

Serves two - three