Brussels Sprouts Pasta in 25 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Shred the Brussels sprouts using a grater or food processor until they look like coarse confetti.
3. Prepare the sliced garlic and dice the turkey bacon.
4. Add the pasta to the boiling water and cook according to package directions for al dente.
5. While the pasta cooks, heat 2 tbsp of olive oil in a wide skillet over medium-high heat.
6. Sauté the diced turkey bacon until crisp and mahogany-colored.
7. Add the shredded sprouts in a single layer. Let them sit undisturbed for 2-3 minutes to develop a deep sear, then stir and cook for another 3-4 minutes until tender-crisp.
8. Stir in the sliced garlic and red pepper flakes; cook for 60 seconds until fragrant.
9. Reserve 1/4 cup of pasta cooking water, then drain the pasta.
10. Toss the pasta directly into the skillet with the sprouts.
11. Stir in the reserved pasta water, lemon juice, lemon zest, and Parmesan cheese, tossing until a silky emulsion forms.
12. Fold in the chopped fresh parsley and season with salt and black pepper to taste.