Ingredients
Method
- Bring a large pot of salted water to a boil. Add the wholewheat pasta and cook according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining. Do not rinse the pasta.
- While the pasta cooks, bring a separate pot of salted water to a boil for the vegetables. Add the diced potato and cook for 5 minutes to start softening them. Add the Brussels sprouts quarters and blanch for another 3-4 minutes until tender-crisp. Drain thoroughly.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant but not browned.
- Reduce heat to medium-low. Add the drained Brussels sprouts and potatoes to the skillet along with the drained pasta. Toss gently to combine.
- Pour in the reserved starchy pasta water a little at a time, tossing continuously. The goal is to create a creamy emulsion that coats the noodles. Once coated, remove from heat immediately.
- Stir in the Parmesan cheese and remaining tablespoon of olive oil until melted and glossy. Season generously with black pepper. Taste and add salt only if needed (Parmesan is salty). Garnish with fresh parsley and serve immediately.
Nutrition
Notes
The Brussels sprouts add a necessary bitter crunch that balances the rich cheese and starchy carbs. I always toss everything together in the last minute of cooking to let the starch water emulsify with the fat for a glossy finish that clings to every noodle.