Prep Time: 5 minutes
Cooking Time: 25 minutes
8 ounces (227 g) whole-wheat linguine
¹⁄₃ cup plus
2 tablespoons extra-virgin olive oil, divided
1 medium sweet onion, diced
2 to 3 garlic cloves, smashed
8 ounces (227 g) Brussels sprouts, chopped
½ cup chicken stock
¹⁄₃ cup dry white wine
½ cup shredded Parmesan cheese
1 lemon, quartered
Bring a large pot of water to a boil and cook the pasta for about 5 minutes, or until al dente. Drain the pasta and reserve 1 cup of the pasta water.
Mix the cooked pasta with 2 tablespoons of the olive oil. Set aside. In a large skillet, heat the remaining ¹⁄₃ cup of the olive oil over medium heat.
Add the onion to the skillet and sauté for about 4 minutes, or until tender. Add the smashed garlic cloves and sauté for 1 minute, or until fragrant. Stir in the Brussels sprouts and cook covered for 10 minutes. Pour in the chicken stock to prevent burning.
Once the Brussels sprouts have wilted and are fork-tender, add white wine and cook for about 5 minutes, or until reduced.
Add the pasta to the skillet and add the pasta water as needed. Top with the Parmesan cheese and squeeze the lemon over the dish right before eating.