Caramelized Brussels Sprouts Pasta is a fast and satisfying vegetarian weeknight pasta that packs in a whole pound of brussels sprouts. The mountain of shredded sprouts may seem like a lot, but like spinach, it will cook down. As the sprouts soften, they caramelize and naturally sweeten, losing any hints of bitterness. Chickpeas are toasted in olive oil until deep golden brown, crispy in spots and super toasty. They bring a nutty, earthy flavor to the dish, complementing the tangy capers and lemony sauce. Leftovers are tasty enjoyed cold like pasta salad, added to a frittata, or sautéed in olive oil until golden and topped with a fried egg.

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Serves 4

INGREDIENTS
Kosher salt and black pepper
6 tablespoons extra-virgin olive oil
1 (15-ounce) can chickpeas, rinsed and patted dry
2 tablespoons unsalted butter
3 garlic cloves, thinly sliced
1 pound brussels sprouts, trimmed and very thinly sliced (about 5 tightly packed cups)
8 ounces dried tagliatelle pasta
½ cup freshly grated Parmesan (about 1½ ounces), plus more for serving
2 tablespoons drained capers
2 tablespoons lemon juice
½ teaspoon red-pepper flakes
¼ cup chopped fresh chives

INSTRUCTIONS
Bring a pot of salted water to a boil.

Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.

Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.

Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.

Add the pasta, 1 cup reserved pasta water, about ¾ of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.

Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.

This Lebanese lentil and pasta soup (Rishta) comes from “Nistisima,” Georgina Hayden’s beautiful collection of vegan Mediterranean recipes.

INGREDIENTS
8 cups Scrappy Vegetable Broth or store-bought low-sodium vegetable broth
1 heaping cup (7 ounces) brown/green lentils, rinsed and picked over
1/4 cup olive oil
2 medium-large onions (9 ounces each), thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon cumin seeds
1 teaspoon ground coriander
2 cups lightly packed fresh cilantro leaves and stems (1 large bunch), finely chopped and divided
4 ounces dried tagliatelle or fettuccine, broken into bite-size pieces
1 teaspoon fine salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons fresh lemon juice, plus more to taste

INSTRUCTIONS
In a large saucepan over medium-high heat, combine the broth and the lentils and bring to a boil. Reduce the heat until the liquid is at a simmer, and cook until the lentils are very tender, about 35 minutes.

While the lentils are cooking, in a large skillet over medium heat, heat the oil until it shimmers. Add the onions and garlic and cook, stirring occasionally, until they are soft and just beginning to take on color, 10 to 15 minutes. Stir in the cumin seeds and ground coriander and stir-fry until fragrant, about 1 minute. Stir in half the chopped cilantro and cook, stirring, until completely wilted, about 1 minute. Remove from the heat.

When the lentils are tender, add in the onion mixture. Add the tagliatelle pieces, salt and pepper, and stir to combine. Increase the heat to return to a boil, then reduce the heat so the liquid is simmering, and cook until the tagliatelle is just tender, about 10 minutes. Stir in the lemon juice and the remaining chopped cilantro. Taste, and season with more salt, pepper and/or lemon juice as needed.

Serve hot.