Parmigiano-Reggiano or a hard cheese that is similar to Reggiano, are the most obvious choices as a garnish, but try whatever you like.
More Brussels Sprouts Recipes to Try
Yield: 4 servings
- 1 pound of Brussels sprouts, ends trimmed off
- 2 tablespoons olive oil, plus more as needed
- 3 garlic cloves, finely chopped or put through a press
- 1 tablespoon lemon zest
- 1/2 cup grated cheese, or to taste
- salt and pepper to taste
- roughly half a package (1/2 pound) of dry spaghetti
The easiest way to shred the Brussels sprouts is to grate them in a food processor. If you don't have a grating or shredding disc for your food processor, then you can slice the Brussels sprouts very thinly by hand.
Heat half of the olive oil in a large skillet over medium heat. Add the garlic and saute for a minute then add the Brussels sprouts. There is no wrong amount of time to cook the Brussels sprouts. You can saute them 6-8 minutes for a fresh flavor and still-crisp texture, or saute them longer for a softer texture and browned, milder flavor. Either way, stir every few minutes as they cook and add the rest of the olive oil as needed if the sprouts seem dry.
A few minutes before taking the Brussels sprouts off the heat, add the lemon zest and salt and pepper to taste.
While the Brussels sprouts cook, bring a pot of water to boil and cook the spaghetti noodles approximately 8-10 minutes or according to the directions on the package.
Drain the pasta and toss with the Brussels sprouts. Toss the grated cheese in as well, or serve the cheese on the side so each person can individually top their pasta with cheese.
© recipe 2012 Jennifer Meier licensed to About.com, Inc.
How to Turn Lemon Peels into Lemon Zest
Lemon zest comes from the bright yellow part of the lemon peel and should not include the bitter white pith. To remove the yellow peel you can use the fine holes on a box grater or use a microplane grater zester. You can also use a paring knife to cut the yellow peel off the lemon, then cut the pieces of lemon peel into tiny pieces. Lemon zest can be frozen and saved for future use.