Red Lentil Spaghetti

with Brown Butter Brussels Sprouts, Sage & Romano Cheese

Barilla Red Lentil Spaghetti pasta package

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Barilla Red Lentil Spaghetti

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Ingredients 4 Servings


  • 1   box Barilla® Red Lentil Spaghetti
  • 4   tablespoons butter
  • 1   pound Brussels sprouts
  • 6   sage leaves
  • ½  cup Parmigiano-Reggiano cheese, grated
  • 1   tablespoon Italian parsley, chopped
  • Salt and black pepper to taste


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  • Bring two pots of water to a boil.

  • In one pot boil Brussels sprouts for 8 minutes in salted water. Drain and cut in quarters.

  • Place butter in a skillet over medium heat and cook until it turns slightly brown, add sage and Brussel sprouts;  brown over high heat, season with pepper. 

  • In second pot, cook pasta according to package directions, drain reserving ½ cup of pasta cooking water. 

  • Toss pasta with Brussels sprouts and cooking water. Finish with parsley and cheese before serving.

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