Lemon Garlic Penne with Brussels Sprouts

Simple ingredients come together for a big flavor in this highly-satisfying, zesty creation.
  • 1 box of Modern Table Lentil Penne
  • 1/4 cup extra virgin olive oil
  • 3 large shallots, thinly sliced
  • 4 cloves garlic, chopped or pressed
  • 1/2 lemon, juiced
  • 1/2 lemon, sliced into wheels
  • Salt and pepper to taste
  • Brussels sprouts, about 12 sprouts trimmed and halved lengthwise
  • Freshly shredded parmesan (optional)
  • Red pepper flakes (optional)
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  1. Boil Modern Table Complete Protein Lentil Pasta as directed on package.
  2. While waiting for pasta water to boil, in a large skillet, heat olive oil over medium high heat.
  3. Add Brussels sprouts, garlic, shallots, and lemon slices to skillet. Season with salt and pepper. Stir frequently. Cook until sprouts are caramelized and shallots are translucent, about 8 to 10 minutes.
  4. Add cooked, drained pasta and lemon juice to the skillet. Sauté an additional 2–5 minutes, stir until all of the pasta is coated evenly.
  5. Remove lemon slices and serve.
  6. If you wish, top with shredded parmesan and red pepper flakes, and additional salt and pepper to taste.

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Lemon Garilic Penne with Brussel Sprouts
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