Lemony Spaghetti

Name: Lemony Spaghetti with Brussels Sprouts sprinkled with Panko & Chives
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 oz Brussels Sprouts; 1/4 oz Chives; 1 Lemon; 6 oz Spaghetti; 2 tbsp Garlic; 1/4 cup Parmesan Cheese; 1/4 cup Breadcrumbs; 2 tbsp Cream Cheese; 1 oz Cheese Roux Concentrate; 1 tsp Red Pepper Flakes; Salt; Black Pepper; 2 tsp Olive Oil; 1 tbsp Butter

with Brussels Sprouts sprinkled with Panko & Chives

By Recipe0 System

Does your love for pasta know no bounds? We’ve got the perfect recipe for any self-professed carb connoisseur. Al dente spaghetti, shredded Brussels sprouts, Parmesan, lemon, and chives come together in a combination that’s hearty, satisfying, and classically comforting. Just add a sprinkle of chili flakes and crunchy toasted panko over the top to take things, well... over the top!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

8 oz Brussels Sprouts
1/4 oz Chives
1 Lemon
6 oz Spaghetti
2 tbsp Garlic
1/4 cup Parmesan Cheese
1/4 cup Breadcrumbs
2 tbsp Cream Cheese
1 oz Cheese Roux Concentrate
1 tsp Red Pepper Flakes
Salt
Black Pepper
2 tsp Olive Oil
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Mince chives. Trim and halve Brussels sprouts lengthwise; lay flat, then thinly slice crosswise into shreds. Zest and quarter lemon.
2

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for step 4.)

Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4) in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the chives and season with salt and pepper.

Turn off heat; transfer to a small bowl. Wipe out pan.
3

Heat a large drizzle of olive oil in same pan over medium-high heat. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, 4-6 minutes.

Stir in a pinch of chili flakes if desired; cook for 30 seconds more. Turn off heat.
4

Once spaghetti is drained, heat empty pot over medium heat. Add cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4 servings); whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes.

Reduce heat to medium low and whisk in cream cheese until melted and combined.
5

Add drained spaghetti, Brussels sprouts, garlic herb butter, Parmesan, half the lemon zest, remaining chives, and a big squeeze of lemon juice to pot with sauce. Cook, tossing, until butter melts and pasta is coated in a creamy sauce, 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.

Taste and season with salt and pepper. Add more lemon juice if desired.
6

Divide pasta between bowls. Top with panko and remaining lemon zest to taste. Sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.

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