Lemon Roasted Brussels Sprouts and Linguine

5 from 1 vote

Our Lemon Roasted Brussels Sprouts and Linguine recipe is simple, yet delicious and nutritional.

Our Lemon Roasted Brussels Sprouts and Linguine recipe is simple, yet delicious and nutritional. The lemon really makes the Brussels sprouts pop with flavor, and the red pepper flakes add just the slightest amount of heat.

Since it’s so versatile, you can add any of your favorite roasted vegetables that you have lying around to this dish. It’s a great vegetarian option, or would be to-die-for topped with our Chicken Breasts with Mushroom Cream Sauce!

5 from 1 vote

Lemon Roasted Brussels Sprouts and Linguine

This flavorful and delicious pasta dish is a fantastic choice for a weeknight dinner.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 8 people
Serving Size
Course Dinner
Cuisine Italian
Author SkinnyMs.


  • 2 garlic cloves minced
  • 8 ounces brussels sprouts
  • 2 tablespoons extra virgin olive oil
  • 1 lemon juiced and zested
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon Italian seasoning
  • 2 cups baby spinach
  • 16 ounces whole-grain linguine
  • 1/2 cup parmesan fresh, grated


  • Preheat oven to 350 degrees. Toss garlic and Brussels Sprouts in olive oil, lemon juice, lemon zest, salt, pepper, red pepper flakes, and Italian seasoning. Spread out on a large baking sheet, so that it makes one layer. Roast for 25 minutes, or until Brussels Sprouts are fork-tender.
  • Remove baking sheet and add baby spinach, toss to combine. Return to the oven and roast 2-3 more minutes, or until spinach is slightly wilted.
  • Meanwhile, cook pasta according to instructions on the box. When the linguine and vegetables are done, toss them together with parmesan.

Nutrition Information

Calories: 286kcal | Carbohydrates: 47g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 259mg | Fiber: 3g | Sugar: 2g |
SmartPoints (Freestyle): 8
Keywords dairy-free, Diabetic-Friendly, Pasta, Vegetarian

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Other recipes to try:

Linguine with Baby Arugula and Fresh Herbs

Penne Pasta with Lentils & Kale

What are your favorite pasta and veggie pairings? Let us know your thoughts in the comments section below!

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