Ingredients
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1 1/2 lbs Brussels sprouts, trimmed
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3 tbsp olive oil, divided, plus more to serve
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3/4 (16 oz) pkg fusilli or rotini pasta
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1 lemon, plus wedges to serve
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1/2 cup grated Parmesan cheese, plus more to serve
Steps
1
Preheat oven to 450°F. Bring a large pot of salted water to a boil. Halve two-thirds of the Brussels sprouts, quartering any large sprouts if needed, and add to a large baking sheet. Toss with 1 tbsp oil and season with salt and pepper. Arrange cut-sides down and roast 15–20 min., until golden brown and tender, tossing halfway through.
2
Meanwhile, coarsely grate remaining sprouts on the large holes of a box grater. To boiling water, add the pasta and cook according to package directions, adding grated sprouts in the last 2 min. of cooking. Into a small bowl, grate 2 tsp zest from the lemon and squeeze 2 tbsp juice. Drain pasta mixture, reserving 1 cup pasta water.
3
To same pot on medium-high heat, add cooked pasta and sprouts, lemon zest and juice, Parmesan, remaining 2 tbsp oil, and ½ cup reserved pasta water. Toss vigorously until sauce forms that coats pasta, adding more pasta water a splash at a time if dry.
4
Add roasted Brussels sprouts and toss to combine; season with salt and pepper. Serve immediately with more grated Parmesan, a drizzle of oil, and lemon wedges for squeezing, if desired.
