Goat Cheese  & Lemon Pasta with Brussels Sprouts

Goat Cheese & Lemon Pasta

with Brussels Sprouts

25 MIN
2 Servings
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From the Test Kitchen

This simple, sophisticated pasta gets plenty of bright, sunny flavor from a generous squeeze of lemon juice that finishes our sautéed brussels sprouts and shallot.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
fresh
ingredients
Goat Cheese  & Lemon Pasta with Brussels Sprouts
Title
  • ½ lb Bucatini Pasta
  • ½ lb Brussels Sprouts
  • 1 Lemon
  • ¼ cup Grated Romano Cheese
  • 2 cloves Garlic
  • 2 Tbsps Mascarpone Cheese
  • 1 Shallot
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Spreadable Goat Cheese
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the brussels sprouts; cut off and discard the stem ends. Halve lengthwise, then thinly slice. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. 

Cook the brussels sprouts
3 Cook the brussels sprouts

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced brussels sprouts in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Stir in the lemon juice (carefully, as the liquid may splatter). Taste, then season with salt and pepper if desired.

Finish the pasta & serve your dish
4 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked brussels sprouts and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the mascarpone and goat cheese; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the romano. Enjoy! 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the brussels sprouts; cut off and discard the stem ends. Halve lengthwise, then thinly slice. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. 

Cook the pasta
Cook the brussels sprouts
3 Cook the brussels sprouts

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced brussels sprouts in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Stir in the lemon juice (carefully, as the liquid may splatter). Taste, then season with salt and pepper if desired.

4 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked brussels sprouts and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the mascarpone and goat cheese; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the romano. Enjoy! 

Finish the pasta & serve your dish
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