(Gluten-Free) Pasta with Brussels Sprouts and Mushrooms

This is one of my favorite fall/winter recipes adapted from a Martha Stewart recipe from a few years back.  Any recipe with Brussels sprouts is one for me and this one is super lemony and fresh.  You can always do this with a regular or whole wheat pasta, but with my wheat intolerance I make it with Bionaturae.  It is the only gluten-free pasta that I have found that looks, tastes, and has a similar texture to real pasta.  It holds up well and will even last for leftovers.   It isn't the cheapest gluten-free pasta, but it is worth the price to make this and other pasta dishes when I am craving it!

Serves 4

Ingredients:
1/2 Pound penne pasta (or 4 servings)
1/2 Pound cremini mushrooms, thinly sliced
2/3 Pound Brussels sprouts, trimmed and chopped or shredded
2 Garlic cloves minced
Zest from one lemon
Juice from one lemon
2 Tablespoons extra virgin olive oil
Coarse salt and ground pepper
Grated parmesan cheese (optional)

Cook pasta according to package instructions, reserving 1/4 to 1/2 cup pasta water.  Drain and return to pot.  Meanwhile, in a large skillet heat 1 tablespoon olive oil over medium-high heat.  Add mushrooms and season with salt.  Cook, stirring occasionally, until browned.  Add mushrooms to pasta.  Reduce skillet heat to medium and add remaining oil, Brussels sprouts, and garlic, season with salt and pepper to taste.  Cook stirring often until sprouts are soft (4-6 minutes).  Add sprouts mixture and lemon zest to pasta.  Stir in enough pasta water to create a thin sauce that coats the pasta.  Add lemon juice and serve.  Garnish with parmesan cheese if desired.