Brussels Sprout Spaghetti

• servings: 2 servings
• active time: 15 minutes
• total time: 48 minutes

Ingredients

1 pound Brussels sprouts

½ (8 ounce) package spaghetti

1 tablespoon olive oil

2 cloves garlic, chopped

1 lemon, juiced

3 tablespoons tahini paste

2 teaspoons capers

salt and ground black pepper to taste

Directions

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until fork tender, about 10 minutes. Drain, reserving the hot water.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.

Heat olive oil in a pot over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix in lemon juice; add tahini paste. Stir in reserved hot water until mixture is the consistency of sauce.

Stir Brussels sprouts, spaghetti, and capers into the sauce. Season with salt and pepper.

Nutrition

• Calories: 515 kcal
• Total Fat: 21 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Sodium: 251 mg
• Total Carbohydrate: 74 g
• Dietary Fiber: 15 g
• Total Sugars: 7 g
• Protein: 20 g