While visiting my parents for Thanksgiving, my mom brought home a bag of fresh Brussels sprouts, something very unusual in their household. You see, my dad loves them but my mom has always feared the smell of them steamed wafting through the house. However, she has seen on my blog that I have found ways to make Brussels sprouts in a non-stinky way…sauteeing or baking them!

In this version I sliced them very, very thin and sautéed them in, what else, but butter of course! My mom couldn’t possibly dislike these veggies now. Plus, one of the world’s largest growing regions for Brussels sprouts is practically our backyard, Half Moon Bay, California, so you can’t get them much fresher than there. My parents both loved the pasta and approved of the creamy, earthy, and salty flavors. The cheese was an especially delicious accompaniment and I encourage you to get the good stuff! Enjoy!

Creamy Brussels Sprouts Spaghetti

Recipe By: Real Simple Magazine, March 2014

Hands-On Time:20 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients

• 3/4 pound spaghetti
• 4 tablespoons (1⁄2 stick) unsalted butter
• 3/4 pound Brussels sprouts, trimmed and sliced
• 2 cloves garlic, sliced
• 1/4 cup heavy cream
• Kosher salt and black pepper
• 3 ounces ricotta salata, thinly sliced (or Pecorino-Romana or Parmigiano Reggiano)

Directions
1. Cook the spaghetti according to the package directions, reserving ¾ cup of the cooking water. Drain the pasta and return it to the pot.

2. Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium heat. Add the Brussels sprouts and cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.

3. Add the garlic and cook until fragrant, 1 minute.

4. Add the Brussels sprouts, cream, the remaining 2 tablespoons butter, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup of the reserved cooking water to the pasta and toss to coat. (Add more cooking water as needed to loosen the sauce.) Serve topped with the ricotta salata.