Barilla
Red Lentil Spaghetti
with Brown Butter Brussels Sprouts, Sage & Romano Cheese
Ratings
- Prep
- Cook
- Skill
- Casual
Ingredients 4 Servings
Ingredients:
- 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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Instructions
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Bring two pots of water to a boil.
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In one pot boil Brussels sprouts for 8 minutes in salted water. Drain and cut in quarters.
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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.
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In second pot, cook pasta according to package directions, drain reserving ½ cup of pasta cooking water.
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Toss pasta with Brussels sprouts and cooking water. Finish with parsley and cheese before serving.
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