- Preparation Time : 15 mins | Cooking Time : 15 mins | Makes 6 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 408.96 kcal |
| Total Fat | 17.19 g |
| Saturated Fat | 7.89 g |
| Sodium | 321.5 mg |
| Dietary Fiber | 5.04 g |
| Sugars | 3.4 g |
| Protein | 14.52 g |
Ingredients List
- 12 ounces bucatini / linguine
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 pound Brussels sprouts thinly sliced some outer leaves reserved for serving kosher salt & freshly ground black pepper
- 1/4 cup Maille old-style Dijon mustard
- 4 tbsps unsalted butter
- 1/3 cup grated pecorino Romano cheese plus more to serve
- 1 lemon zested & juiced
- lemon wedges for serving
DIRECTIONS
-
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain, reserving 1 ½ cups pasta cooking liquid.
-
While the pasta cooks, heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half of brussels sprouts and cook, stirring occasionally, until tender and browned, about 5 minutes. Transfer to a plate and season with salt and pepper. Add an additional 1 Tbsp. olive oil to the skillet and repeat with remaining brussels sprouts. Transfer to plate.
-
Add butter to the now empty skillet over medium heat. Once melted, add garlic and saute until fragrant and just beginning to brown, about 1 minute. Add pasta, brussels sprouts, reserved leaves, mustard, Pecorino Romano and ½ cup pasta water. Stir to coat the pasta, adding additional pasta water as needed to reach your desired consistency.
-
Off heat, stir in lemon juice and zest. Season with additional salt and pepper to taste.
-
Serve with lemon wedges and additional Pecorino Romano on the side.
