Garlic Brussels Sprouts Pasta

First attempt ended up a bit on the dry side. Something to work on. Flavour was good though!

This is one of the quicker ones to make on here. Only the sprouts and garlic require chopping.

I didn't have red pepper flakes so went with chili flakes, but toned down to half a teaspoon. 

1 tablespoon butter (for cooking the Sprouts)

1/4 cup butter (for cooking the garlic)

1 tablespoon olive oil

1 lb (?) Brussels sprouts, shredded

10 ounces of pasta  

3/4 cup of shredded mozzarella

Salt and black pepper, to taste

6 cloves garlic, finely minced

1 teaspoon of red pepper flakes

1 lemon, zested

Heat the quarter-cup of butter over medium heat in a skillet. Once hot, add the garlic and sauté for 30 seconds until fragrant. Remove from the heat, then add the red pepper flakes and lemon zest. Stir to combine and let sit at room temperature.

In a large skillet, heat the tablespoon of butter and olive oil over medium heat. Add the shredded Brussels sprouts and sauté until golden brown, about 10 minutes. Season with salt and pepper.

Cook the pasta according to the package directions. Drain well.

Add the garlic butter sauce and shredded mozzarella to the pasta with the sautéed Brussels sprouts. Toss to combine and allow the cheese to melt.