Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4

8 oz whole-wheat linguine, cooked & drained
1/3 cup + 2 tbsp extra-virgin olive oil, divided
1 medium sweet onion, diced
2 to 3 garlic cloves, smashed
8 oz Brussels sprouts, chopped
½ cup chicken stock, as needed
1/3 cup dry white wine
½ cup shredded Parmesan cheese
1 lemon, cut in quarters


  1. Mix the cooked pasta with 2 tablespoons of olive oil then set aside.
  2. Heat the remaining oil in a large sauté pan over medium heat.
  3. Add the onion and cook 5 minutes until softened. Add the smashed garlic cloves and cook for 1 minute until fragrant.
  4. Add the brussels sprouts and cook covered for 15 minutes. Add chicken stock as needed to prevent burning.
  5. Add the white wine and cook down for about 7 minutes until reduced.
  6. Add the pasta and toss it well. Serve with the Parmesan cheese and lemon for squeezing over the dish right before eating.

Nutrition: Calories: 530; Fat: 16.5g; Carbs: 95.4g; Protein: 5.0g