Ingredients
Scale
- 12 ounces Pasta (fettuccine or penne) (Cooked al dente)
- 2 cups Fresh Brussels sprouts (Trimmed and halved)
- 1 cup Heavy cream
- 1 cup Freshly grated Parmesan cheese
- 3 cloves Minced garlic
- 2 tablespoons Olive oil
- Salt and pepper (To taste)
- Fresh parsley (Chopped, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat. Add Brussels sprouts cut side down and sauté for 5-7 minutes until golden brown and tender.
- Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
- Pour in heavy cream and simmer for about 5 minutes to thicken.
- Stir in Parmesan cheese until melted. Adjust sauce consistency with reserved pasta water if needed.
- Add drained pasta to the skillet and toss to coat with the sauce. Season with salt and pepper to taste.
- Garnish with chopped parsley and serve warm.
Notes
To store leftovers, place the pasta in an airtight container and refrigerate for up to 3 days. Reheat in a microwave or skillet; add a splash of water or cream if necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 60mg