Brussels Sprouts Pasta

By LynnWelch

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Rate this recipe 4.3/5 (9 Votes)

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Ingredients

1 tablespoon EVOO
1 pound Brussels sprouts, sliced
2 tablespoons minced garlic
1 1/2 cups heavy cream
1 cup grated Pecorino
12 ounces cooked farfalle, plus 1/2 cup pasta water
1 tablespoon lemon zest

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

In skillet, cook first three ingredients over medium, 5 minutes. Stir in cream and cheese; simmer 2 minutes. Add pasta water to thin sauce; toss with pasta and season. Top with zest.