Red Lentil Spaghetti
with Brown Butter Brussels Sprouts, Sage & Romano Cheese
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
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.