Gourmet On A Budget: Brussels and Parmesan

 

Ingredients

1 lb whole wheat spaghetti

 

15 Brussels sprouts, cleaned and halved

 

1 cup cherry tomatoes, halved

 

1 tablespoon butter

3 cloves garlic, minced

 

2 tbsp olive oil, divided Pantry

 

zest and juice of one lemon

 

1/4 cup parmesan cheese

 

 

Directions

• Preheat oven to 450 degrees F.
• In a medium bowl, toss together the Brussels sprouts, garlic, lemon zest and juice and 1 tbsp of the olive oil until well-coated. Spread on a baking sheet, top with cubed butter, and roast for 20 minutes.
• While the sprouts roast, cook the pasta according to directions in salted water until al dente. Drain.
• Toss the pasta together with the remaining olive oil, tomatoes, salt and pepper. Sprinkle the parmesan cheese over the top.
• Makes 4 servings.