Lemony Linguine with Brussels Sprouts

🥘 Ingredients

• black pepper
• brussels sprouts
  1 lb
• butter
  2 tbsp
• cheese roux concentrate
  2 oz
• chili flakes
  1 tsp
• cream cheese
  4 tbsp
• garlic herb butter
  4 tbsp
• gluten-free fresh linguine pasta
  14 oz
• lemon
  1
• linguine pasta
  8 oz
• olive oil
  2 tsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  6 tbsp
• salt
• scallions
  2

🍳 Cookware

• large pot
• strainer
• large pan
• small bowl
• large pan
• whisk

1. 

   1

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

   scallions: 2, brussels sprouts: 1 lb, lemon: 1
2. 

   2

   Once water is boiling, add linguine pasta or gluten-free fresh linguine pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain using a strainer . Meanwhile, melt butter in a large pan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden and toasted, 2-3 minutes. Stir in scallion whites and season with salt and black pepper . Turn off heat; transfer to a small bowl . Wipe out the pan.

   linguine pasta: 8 oz, gluten-free fresh linguine pasta: 14 oz, butter: 2 tbsp, panko breadcrumbs: ½ cup, salt, black pepper
3. 

   3

   Heat a large drizzle of olive oil in the same large pan over medium-high heat. Add the 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 ⏱️ 30 seconds more. Turn off heat.

   olive oil: 2 tsp, chili flakes: 1 tsp
4. 

   4

   Once the linguine is drained, heat the empty pasta pot over medium heat. Whisk in cheese roux concentrate and 1 cup reserved pasta water (1½ cups for 4 servings) with a whisk . Cook, whisking, until slightly thickened, 2-3 minutes. Reduce heat to medium low and whisk in cream cheese until melted and smooth.

   cheese roux concentrate: 2 oz, cream cheese: 4 tbsp
5. 

   5

   Add the drained pasta, Brussels sprouts, garlic herb butter , parmesan cheese , scallion greens, half the lemon zest, and a big squeeze of lemon juice to the pot with the sauce. Cook, tossing, until the butter melts and pasta is coated in a creamy sauce, ⏱️ 1 minute . TIP: If the sauce looks dry, stir in more reserved pasta water a splash at a time. Taste and season with salt and black pepper; add more lemon juice if desired.

   garlic herb butter: 4 tbsp, parmesan cheese: 6 tbsp
6. 

   6

   Divide pasta between bowls. Top with the toasted panko, remaining lemon zest, and remaining chili flakes if desired. Serve with remaining lemon wedges on the side.