Whole grain spaghetti with brussels sprouts and mushrooms

This was so good and I felt like it was so healthy as well this recipe is from Giada De Laurentis. The almonds add a real crunchy texture. The lemon zest just perks up the flavor. I also substituted as you can see with a shell like pasta! Also did not have creme fraiche on hand so substituted sour cream.

1 pound whole-grain or whole wheat spaghetti 1 cup Pecorino Romano cheese ¼ cup extra-virgin olive oil 1 medium onion, finely chopped 1 pound Brussels sprouts, trimmed, halved and thinly sliced 1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped 3 cloves garlic, minced 3 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup (about 8 ounces) creme fraiche, at room temperature ½ cup vegetable broth 2 tablespoons fresh lemon juice (from ½ large lemon) Zest of 1 large lemon 1 cup slivered almonds, toasted* see Cook's Note

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese. In a large skillet, heat the oil over medium-high heat. Add the onion, Brussels sprouts, mushrooms, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, for 6 to 8 minutes until the onions are soft. Add the creme fraiche, vegetable broth, lemon juice, and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in the remaining 2 teaspoons salt and 1 teaspoon pepper.  Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.

cook's notes

To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using