Categories: Pasta
Ingredients
- 1/2 lb. twisty pasta
- 2 tbsp. unsalted butter, plus more for greasing the baking dish
- 1 tbsp. olive oil
- 2 garlic cloves, finely chopped
- 10 oz. Brussels sprouts, trimmed and thinly sliced or shredded
- 1/2 lemon, zested and juiced
- 3 tbsp. flour
- 1 3/4 cups vegetable stock
- 1/2 cup finely grated Parmesan
- 1 cup coarsely grated Gruyere
- 1 cup coarsely grated Fontina
Directions
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Bring a large pot of water to a boil. Salt the water, add the pasta and cook until 2 minutes shy of al dente. Drain and set aside.
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Preheat the oven to 400. Butter a 2-quart or 9-inch round baking dish. In a large deep skillet, heat the oil over medium-high. Add the garlic and let it sizzle for 10-20 seconds, then add the Brussels sprouts.
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Season with salt and pepper and cook, stirring often, until brighter green but barely wilted, 2-3 minutes. Add the lemon zest and 2 tbsp. butter and stir until the butter melts, about 1 minute. Sprinkle the flour on top and stir until blended, about 1 minute more.
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4, Add the stock, about 1/4 cup at a time, stirring constantly to blend between additions. Simmer the sauce until slightly thickened, 2-3 minutes. Remove from heat and stir in the lemon juice, then the cooked pasta; stir to coat evenly.
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In a medium bowl, mix the cheese. Stir all but 2/3 cup of the cheeses into the pasta mixture; season with salt and pepper. Scrape the pasta mixture into the baking dish and sprinkle the remaining 2/3 cup cheese. Bake until bubbly around the edges and browned in spots on top, 25-30 minutes.