Creamy Brussels Sprouts Spaghetti

brussels-sprouts-spaghetti
Photo by Danny Kim
Creamy Brussels Sprouts Spaghetti 3.3 35 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 519 calories
    • Fat 19 g
    • Sat Fat 11 g
    • Cholesterol 50 mg
    • Sodium 271 mg
    • Protein 15 g
    • Carbohydrate 73 g
    • Sugar 3 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 66 mg

Cook the spaghetti according to the package directions, reserving ¾ cup of the cooking water. Drain the pasta and return it to the pot.Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium heat. Add the Brussels sprouts and cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.Add the garlic and cook until fragrant, 1 minute.Add the Brussels sprouts, cream, the remaining 2 tablespoons butter, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup of the reserved cooking water to the pasta and toss to coat. (Add more cooking water as needed to loosen the sauce.)Serve topped with the ricotta salata.

Ingredients

  1. Check 3/4 pound spaghetti
  2. Check 4 tablespoons (1⁄2 stick) unsalted butter
  3. Check 3/4 pound Brussels sprouts, trimmed and sliced
  4. Check 2 cloves garlic, sliced
  5. Check 1/4 cup heavy cream
  6. Check kosher salt and black pepper
  7. Check 3 ounces ricotta salata, thinly sliced

Directions

  1. Cook the spaghetti according to the package directions, reserving ¾ cup of the cooking water. Drain the pasta and return it to the pot.
  2. Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium heat. Add the Brussels sprouts and cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.
  3. Add the garlic and cook until fragrant, 1 minute.
  4. Add the Brussels sprouts, cream, the remaining 2 tablespoons butter, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup of the reserved cooking water to the pasta and toss to coat. (Add more cooking water as needed to loosen the sauce.)
  5. Serve topped with the ricotta salata.