A simple and delicious vegetarian pasta made with tender caramelized Brussels sprouts, garlic, lemon, and Parmesan cheese. This easy weeknight dinner is ready in under 30 minutes and perfect for sneaking in veggies without sacrificing flavor.
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat.
Add the shredded Brussels sprouts and cook for 6–8 minutes, stirring occasionally, until caramelized and tender.
Add the minced garlic and crushed red pepper flakes (if using), and cook for 1–2 minutes until fragrant.
Add the cooked pasta to the skillet and pour in the reserved pasta water. Toss everything together to combine and lightly coat the pasta.
Stir in the grated Parmesan cheese and lemon juice (if using). Season with salt and black pepper to taste.
Serve hot, topped with extra Parmesan and fresh herbs if desired.