10-12ouncesangel hair pastaplus 1 cup reserved pasta cooking water
1tablespoonbutter
Optional: 1 pound Brussels sproutssliced thin, or the alternate vegetable of your choice
6clovesgarlicminced
1/4 - 1/2teaspoonred pepper flakes
1cupheavy cream
zest of 1 lemonabout 2 teaspoons
1/2teaspoonkosher saltplus more to taste
2 - 4tablespoonslemon juice
Instructions
Bring a large pot of water to a boil. Add 1 tablespoon kosher salt to the water and cook the pasta according to the package directions. Scoop out 1 cup of cooking water and set aside before draining the pasta.
In the same pot used to cook the pasta, melt the butter over medium heat. If desired, add the Brussels sprouts and cook them, stirring occasionally, until bright green, hot, and slightly tender, about 4 minutes. Season with 1/4 teaspoon salt while cooking. Remove the vegetables to a small bowl.
There should still be a coating of butter on the bottom of the pot. If there is not, add another tablespoon of butter and let it melt. Add the garlic and the red pepper flakes to the empty pot and saute until fragrant, about 1 minute. Add the cream, lemon zest, and 1/4 teaspoon salt. Cook, stirring frequently, until slightly thickened, about 6 minutes.
Add the pasta back to the pot, along with the cooked Brussels sprouts. Toss well to coat and add lemon juice, to taste. Season with additional salt, as needed. Gradually add the pasta water while tossing the pasta, until the sauce is as creamy as you like. Enjoy!
Notes
While the recipe is written as a one pot meal, I did use a separate skillet for my sauce and I cooked that while the pasta was boiling. By the time the pasta was done cooking, everything was ready to toss together. It's your choice, an extra pot to clean and a 15 minute meal or a little longer and just the single pot.