But­tered Fet­tuc­cine with Brus­sels Sprouts and Parme­san

Midwest Living - - Here &now Key Ingredient -

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.

CAN’T GET ENOUGH?For more Brus­sels sprouts recipes, visit mid­west­liv­ing.com/sprouts.

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