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Three-Cheese & Lemon Pasta
with Brussels Sprouts
25 MIN
2 Servings
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. It’s perfect for cutting through the richness of a trio of mascarpone, goat, and pecorino cheeses.
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NutritionPER SERVING
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Calories520 Cals (est.)
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fresh
ingredients
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem end of the brussels sprouts. 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 10 to 12 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Cook the brussels sprouts:
While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle 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 pan of cooked brussels sprouts, add the cooked pasta 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 cheese; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the pecorino cheese and goat cheese (crumbling before adding). Enjoy!
1
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem end of the brussels sprouts. 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 10 to 12 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Cook the brussels sprouts:
While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle 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 pan of cooked brussels sprouts, add the cooked pasta 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 cheese; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the pecorino cheese and goat cheese (crumbling before adding). Enjoy!
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