• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound Brussels sprouts
  • 3 cloves garlic, finely chopped
  • ½ cup olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 pound whole wheat penne or spaghetti
  • Grated Parmigiano

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  1. Remove the rough outer leaves of the Brussels sprouts, slice off the bottoms, and cut them in half. Thoroughly rinse. Steam for 10 minutes.
  2. In a large pan over medium heat, sauté the garlic in the olive oil until it’s golden. Add the Brussels sprouts and cover. Cook for 10 minutes, stirring frequently. Add salt and pepper to taste.
  3. Bring a large pot of salted water to boil.
  4. Cook the pasta until al dente (about 2 minutes less than the package directions), drain, and retain one cup of the cooking water. Add the pasta to the Brussels sprouts and mix together. Add some of the retained cooking water to achieve desired sauce consistency.
  5. Serve with grated Parmigiano.


You might like to add 6 ounces of diced pancetta to the pan, before the garlic, and cook over medium heat for a few minutes until golden and then add the garlic. Also, a handful of breadcrumbs could be added when the cooked pasta is mixed into the Brussels sprouts, for an even more savory dish.