Today I spent five hours in the kitchen. I can’t tell you how much I needed that. I have eaten out far too much in the past couple of weeks but now I have a month off, I have no excuse.
I went to Chicago yesterday for a lovely (and please, put a sarcastic tone on lovely) day of shopping. I forgot how much I miss living in “civilization.” I got to go to a mall, Crate and Barrel, Binny’s, Trader Joe’s, and Whole Foods. I spent far too much money but it felt so good to go shopping. My college town has a Wal-mart, the end.
While at Trader Joe’s I saw this delicious looking lemon pepper pasta and couldn’t wait to make something. I also had some neglected Brussel Sprouts in my refrigerator that needed to be eaten (I am terribly sorry if you do not have a taste for Brussel Sprouts, I happen to love them (and no, there is not a sarcastic tone on that!)
This pasta is super simple to make and taste amazing on a blustery winter day! If you can’t find lemon pasta, just add some lemon zest to the cooking brussel sprouts.
Brussel Sprouts and Lemon Pasta
- 4 ounce Lemon Pepper Pasta
- 1 cup Brussel Sprouts
- 2 clove garlic
- 2 tablespoon Olive Oil
- 1/4 cup walnut pieces
- none Lemon zest and parmesan for topping
- Cook pasta according to package. If you are unable to find lemon pasta, use regular and add lemon zest to brussel sprout mixture.
- While pasta is cooking, heat 1 tablespoon of oil over medium heat. Cook garlic until for one minute and add in brussel sprouts. Cook until brussel sprouts are tender, about 8-10 minutes.. Toss in walnuts (and additional lemon zest if using). Continue to cook for two more minutes.
- In a bowl combine drained pasta, brussel sprouts, and remaining tablespoon of oil. Top with additional lemon zest and/or parmesan cheese.
by Erin Alderson