Prep Time: 5 minutes

Cooking Time: 25 minutes

Servings: 4



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.


Per Serving

calories: 502

fat: 31.0g

protein: 15.0g

carbs: 50.0g

fiber: 9.0g

sodium: 246mg