Spaghetti with Brussels Sprouts and Cannellini Beans
This spaghetti with brussels sprouts and cannellini beans is an homage to an Italian American classic, and an easy stick-to-your-ribs pasta perfect for a weeknight.
Ingredients
- 1 lb spaghetti
- 1 15 oz can cannellini beans
- 4 cups shredded brussels sprouts (either pre-shredded, or halved and thinly sliced)
- 6 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/2 tsp red pepper flakes (more or less depending on spice level)
- 1/4 cup sweet vermouth
- salt
- olive oil
- shaved or grated parmesan, for serving
Instructions
- Bring a large, well salted pot of water to a boil. Cook the spaghetti as per the instructions, being sure to taste it a minute or two before to ensure it is al dente.
- While the spaghetti cooks, make your sauce. In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the brussels sprouts and sauté until beginning to brown and char slightly, about 7 minutes. Season with salt and red pepper flakes. Add in the minced garlic and cook for one minute more.
- Deglaze the pan with the vermouth, lemon juice and zest. Cook, stirring, for one minute. Then add the can of beans (with the liquid) and continue to cook until the sauce thickens and becomes glossy, about 7 minutes.
- Add the cooked pasta to the pan and stir to combine, ensuring each noodle is coated in sauce. Top with parmesan and enjoy.