Goat Cheese & Lemon Pasta with Brussels Sprouts

Step 1

1 Prepare the ingredients Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the brussels sprouts; cut off and discard the stem ends. Halve lengthwise, then thinly slice. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

Step 2

2 Cook the pasta Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Step 3

3 Cook the brussels sprouts Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced brussels sprouts in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Stir in the lemon juice (carefully, as the liquid may splatter). Taste, then season with salt and pepper if desired.

Step 4

4 Finish the pasta & serve your dish To the pot of cooked pasta, add the cooked brussels sprouts and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the mascarpone and goat cheese; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the romano. Enjoy!

Step 5

1 Prepare the ingredients Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the brussels sprouts; cut off and discard the stem ends. Halve lengthwise, then thinly slice. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

Step 6

2 Cook the pasta Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Step 7

3 Cook the brussels sprouts Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced brussels sprouts in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Stir in the lemon juice (carefully, as the liquid may splatter). Taste, then season with salt and pepper if desired.

Step 8

4 Finish the pasta & serve your dish To the pot of cooked pasta, add the cooked brussels sprouts and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the mascarpone and goat cheese; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the romano. Enjoy!