Brussel Sprouts with Lemon Pasta

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 ounce Lemon Pepper Pasta
• 1 cup Brussel Sprouts
• 2 clove garlic
• 2 tablespoon Olive Oil
• ¼ cup walnut pieces
• none Lemon zest and parmesan for topping

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pan of boiling water to a boil, add the lemon pepper pasta, and cook until tender, about 10 minutes. Drain, reserving a splash of the cooking water.

2. While the pasta cooks, trim the Brussels sprouts and slice them thinly. Peel and thinly slice the garlic.

3. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.

4. Add the sliced Brussels sprouts and cook over medium heat, stirring occasionally, for 5 to 6 minutes until tender and lightly browned.

5. Add the walnut pieces to the skillet and toast for 2 minutes, stirring, until fragrant.

6. Add the drained pasta to the skillet with a splash of reserved cooking water and toss to combine over low heat for 1 minute.

7. Divide between two plates and top lightly with the lemon zest and parmesan. Serve warm.