Creamy Lemon-Parmesan Gluten-Free Linguine Pasta

🥘 Ingredients

• black pepper
• brussels sprouts
  1 lb
• butter
  1 tbsp
• chili flakes
  2 tsp
• cream sauce base
  8 oz
• garlic
  4 clove
• gluten-free fresh linguine pasta
  14 oz
• lemon
  2 unit
• olive oil
• parmesan cheese
  3/4 c
• salt
• scallions
  4 unit
• sliced almonds
  1 oz

🍳 Cookware

• large pot
• large pan
• small bowl

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Trim and halve brussels sprouts lengthwise; lay flat and thinly slice crosswise into shreds. Peel and mince or grate garlic . Zest and quarter lemon .

   scallions: 4 unit, brussels sprouts: 1 lb, garlic: 4 clove, lemon: 2 unit
2. 

   2

   Melt butter in a large pan over medium-high heat. (For 4 servings, use 2 TBSP butter and a large high-sided pan or Dutch oven.) Add sliced almonds and as many chili flakes as you like. Cook, stirring, until golden and toasted, ⏱️ 2-3 minutes . Turn off heat; stir in scallion whites. Season with salt and black pepper . Transfer to a small bowl . (TIP: Be sure to include any butter as well!) Wipe out pan.

   butter: 1 tbsp, sliced almonds: 1 oz, chili flakes: 2 tsp, salt, black pepper
3. 

   3

   Heat a large drizzle of olive oil in pan used for almonds over medium-high heat. Add Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, ⏱️ 3-5 minutes . Add garlic and cook until fragrant, ⏱️ 30-60 seconds . TIP: Add another drizzle of olive oil if pan seems dry.

   olive oil
4. 

   4

   Once water is boiling, add gluten-free fresh linguine pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 1-3 minutes . Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. Once linguine is drained, return pan with Brussels sprouts to stovetop over medium heat. Add cream sauce base and ½ cup reserved pasta cooking water (1 cup for 4). Cook, stirring, until slightly thickened, ⏱️ 2-3 minutes . Turn off heat.

   gluten-free fresh linguine pasta: 14 oz, cream sauce base: 8 oz
5. 

   5

   To pan with sauce, add scallion greens, lemon zest, drained linguine, half the parmesan cheese , 1 TBSP butter (2 TBSP for 4 servings), and a big squeeze of lemon juice. Toss until butter has melted and pasta is coated in a creamy sauce, about 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.

   parmesan cheese: 3/4 c
6. 

   6

   Divide pasta between bowls. Top with spicy almonds (and any leftover butter!) and remaining Parmesan. Serve with any remaining lemon wedges on the side.