I’d been craving Brussels sprouts for a while and I chose to load the pasta with them; feel free to use whichever vegetable you might happen to be craving. This dish keeps well in the refrigerator and reheats nicely, so it is a great option for lunches too.
The entire meal comes together in very little time at all, making this my favorite kind of recipe. The lemon keeps this pasta fresh and light, while the pepper adds just a bit of unexpected heat. If you aren’t a fan of much heat in your recipes, start with a tiny pinch of the pepper flakes and add more after tasting it. As the main Brussels sprouts fan in our house, I loved every single bite of this dish. However, the rest of my crew enjoyed their pasta without my beloved Brussels sprouts. So, feel free to tweak the recipe however you like. Mushrooms and tomatoes would be great with this pasta, as well as asparagus tips, broccoli, or almost any other vegetable you love. This is an extremely versatile recipe and will work well with almost any vegetable. If you’re family is like mine and it just isn’t a full meal without meat, this Creamy Lemon Pasta will pair well with Herb Roasted Chicken or Pan Fried Italian Chicken Thighs.
