Double Spinach Pasta and Roasted Brussel Meat Balls

My take on spaghetti & meatballs, with roasted brussel sprouts as the "meatballs." They work really well with the light savory spinach pasta.

This recipe feeds 2.5 people.

Ingredients:

spinach linguini (fresh)
brussel sprouts - whole
3 large handfuls of spinach
1 medium onion - sliced
3 garlic cloves - minced
half of a lemon - juiced
half a green pepper - sliced thin (optional, I think it might have been better without it)
1 cup of sliced olives & their juice
olive oil
salt & pepper
Parmesan cheese - shredded or shaved

Wash & trim the brussel sprouts and toss well in olive oil and s&p. Put them on a sheet pan and roast on 400º for 20 min, shaking the pan every 5 min. They should look like this when done:

Meanwhile, set up a pot of water for pasta, heat on high.
Heat some olive oil in a steel pan and add garlic - 30 sec.
Add onions - 2 min.
Add peppers - 2 min.
Add spinach, lemon juice, olive juice & olives - cook until spinach wilts fully then remove from heat.

When water boils, add salt & pasta.  Cook to package instructions; fresh pasta needs 4-5 min tops.
When pasta is almost ready, add 1 cup of pasta water to pan with veggies & return to heat.
Use pasta spoon to remove pasta from water directly into sauce pan.

Cook for a minute or two until sauce thickens up. Add a few tbsp of good quality olive oil & serve immediately with tongs and top with Parmesan. Serve with roasted brussels on the side in a large bowl.