Food & Cooking Recipes Ingredients Pasta and Grains Whole-Wheat Pasta with Brussels Sprouts and Mushrooms 3.1 (15) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Sauteed Brussels sprouts and mushrooms seasoned with lemon zest and tossed with chewy whole-wheat pasta makes a quick, healthy meal. Ingredients Coarse salt and ground pepper ½ pound short whole-wheat pasta, such as rigatoni 2 tablespoons extra-virgin olive oil ½ pound cremini or button mushrooms, thinly sliced ½ pound brussels sprouts, trimmed and shredded 2 garlic cloves, minced 1 teaspoon finely grated lemon zest, plus 2 teaspoons lemon juice Directions In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/4 cup pasta water; drain pasta and return to pot. Meanwhile, in a large skillet, heat half the oil over medium-high heat. Add mushrooms and season with salt. Cook, stirring occasionally, until browned, about 6 minutes. Add mushrooms to pasta. Reduce skillet heat to medium and add remaining oil, brussels sprouts, and garlic and season with salt and pepper. Cook, stirring often, until brussels sprouts are soft, 4 to 6 minutes. Add brussels sprouts mixture and lemon zest to pasta. Stir in enough reserved water to create a thin sauce that coats pasta. Add lemon juice; season to taste with salt and pepper. Rate it Print