1 pound brussels sprouts, halved through the stem end
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
Freshly ground pepper
1 pound spaghetti
2 tablespoons unsalted butter
1 cup heavy cream
1/4 cup freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese, plus additional for garnish
1/4 teaspoon salt
Lemon zest
Preheat the oven to 350 degrees F.
In a large bowl, toss the brussels sprouts with the olive oil, lemon juice, garlic, salt and pepper.
Spread the sprouts out in a single layer on a baking sheet. Bake for 30 to 35 minutes, stirring once halfway through, until the sprouts are tender and browned.
While the sprouts are cooking, cook the spaghetti according to the package directions, cooking just until al dente. Before draining the pasta, reserve 1 cup of the cooking water. Drain the pasta.
Return the pasta cooking pot to medium heat and melt the butter.
Stir in the cream, lemon juice, cheese and salt. Cook, stirring often, for about 3 minutes, until the mixture begins to slightly thicken.
Add the drained pasta and the roasted sprouts to the pot and stir to mix well.
Add the pasta water, a little at a time, to achieve the desired sauce consistency.
Serve immediately with an extra sprinkle of Parmesan and lemon zest, if desired.
