Lemon Roasted Brussels Sprouts and Linguine
This flavorful and delicious pasta dish is a fantastic choice for a weeknight dinner.
Servings: 8 people
Calories: 286kcal
Ingredients
- 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
Instructions
- 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
Calories: 286kcal | Carbohydrates: 47g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 259mg | Fiber: 3g | Sugar: 2g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8