This 20-Minute Recipe Has Turn out to be My New Go-To Option to Eat Pasta

As a carb aficionado, I’m devoted to creating pasta virtually every single day of the week. However each occasionally, I gotta swap it up from my go-to Rao’s Arrabbiata sauce (shoutout to my coworker Sheela for the rec) with butter and sometimes some garlic. That’s how I discovered my new favourite pasta recipe.

Famously (amongst solely Kitchn editors), I’m recognized to be a vegetable hater. At the moment, I eat 5: Brussels sprouts, bok choy, scallions — and I ran out, so I assume it’s three now. So once I noticed that my (former) work auntie Amelia Rampe as soon as made Yasmin’s lemony Brussels sprout pasta on her video collection “Rampe It Up,” it appeared too simple and good to not make! 

Coming from an individual who has to FaceTime her mother to determine the right way to use a can opener, I can confidently say it’s really easy to make and takes barely any time. The pasta water involves a boil whilst you prep your Brussels, lemon, and garlic. Because the pasta cooks, so do the Brussels. Then you definately combine all of it collectively, including lemon, cheese, and pasta water. It leads to a pasta dish that’s lemony, tangy, vibrant, and coated in a silky sauce. To me, it’s the epitome of a low-effort, high-reward meal that offers me issues I really like: pasta and Brussels sprouts.