Buttered Fettuccine with Brussels Sprouts and Parmesan
In a large saucepan, cook 12 ounces fettuccine in boiling, well-salted water until al dente. Drain pasta, reserving 1½ cups pasta water for sauce. In a very large skillet, melt 2 tablespoons butter over medium heat. Add 3 cups trimmed and quartered Brussels sprouts. Cook, stirring occasionally, until browned and tender, 8 to 10 minutes. Remove sprouts from skillet. Add 6 tablespoons more butter to skillet. Stir in 1 cup pasta water, 2 teaspoons finely grated lemon zest and 1½ teaspoons chopped
fresh thyme. Bring just to boiling. Add cooked fettuccine and Brussels sprouts, plus ½ cup grated
Parmesan cheese. Toss with tongs until thoroughly coated, adding more pasta water as needed to loosen the sauce. Season with
black pepper. Serve with extra cheese, if desired.
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