Categories: Vegetarian

Ingredients

• 1 pound spaghetti
• 1 pound Brussels sprouts
• 2 T. olive oil
• Sea salt
• Freshly cracked black pepper
• 6 T. unsalted butter
• Fresh Parmesan

Directions

1. Bring a large pot of salted water to the boil, and cook the spaghetti until al dente. Reserve 2 cups of pasta water before draining.

2. While the pasta cooks, slice the Brussels sprouts.

3. Heat a large nonstick skillet over medium-high heat. Add the olive oil; add the Brussels sprouts, and season with salt and pepper. Sauté over medium heat for 5 minutes or until the sprouts are just tender. Set aside.

4. After draining pasta, put the pasta pot back on medium heat, and let any excess water evaporate. Add the butter, and cook until the butter stops foaming and the butter solids turn a nutty hazelnut brown.

5. Take the pan off the heat, and add 1 cup of pasta water. Add the spaghetti and the Brussels sprouts. Toss. Add more water to moisten if needed. Adjust seasoning, if necessary.

6. Serve with fresh grated Parmesan.

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