Sautéed Brussels sprouts with garlic & pine nut pasta
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 2 people
  • 200g (7 ounces) Wholemeal spaghetti
  • 3 Tablespoons Extra Virgin Olive Oil (EVOO)
  • 400g (4 cups) Brussels sprouts, sliced off the rough part of the stem & cut in half or into quarters
  • 3 Garlic cloves, pealed and finely sliced
  • 1 Tablespoon pine nuts
  • 1 Lemon, freshly squeezed
  • 1 Tablespoon sea salt (or salt to taste)
  • Freshly grounded black pepper
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description. Sometimes the outside leaves of the Brussels sprouts are bruised, in that case remove those.
  2. Boil water in a large saucepan and add one tablespoon salt. Add the spaghetti pasta and stir. Follow the cooking instructions on the package and taste your pasta while it is cooking to avoid overcooking it and to make sure you cook the pasta “al dente”. Stir the pasta from time to time and when the cooking time indicated in the package is over and the pasta is al dente, remove from the heat and drain. (If you were not going to use the pasta immediately run under cold water until the pasta has cooled and then drain).
  3. While the pasta is boiling, in a large frying pan heat one tablespoon of EVOO over moderate heat, add the pine nuts and the garlic and sauté for one minute until lightly golden. Remove the garlic and the pine nuts from the frying pan and leave aside. Add the Brussels sprouts to the frying pan and an extra tablespoon of EVOO and sauté for about 5 minutes over low heat, stirring from time to time. Add then the freshly squeezed lemon juice, salt to taste and a bit of freshly grounded black pepper and sauté and continue stirring for about 5 more minutes or until the Brussels sprouts are tender and lightly golden.
  4. Finally add to the Brussels sprouts the drained spaghetti, the sautéed garlic and the pine nuts and 1 tablespoon of EVOO and stir all together over moderate heat for a couple of minutes.
  5. Remove from the heat, and serve hot.
You could also serve the sautéed Brussels sprouts with garlic and pine nuts with its fresh lemon touch as a side dish.
Recipe by Tasty Mediterraneo at