Lemony Linguine with Chicken Sausage

🥘 Ingredients

• black pepper
  1 tsp
• brussels sprouts
  8 oz
• cheese roux concentrate
  1 unit
• chili flakes
  1 tsp
• garlic herb butter
  2 tbsp
• italian chicken sausage mix
  2 pieces
• lemon
  1 unit
• linguine pasta
  8 oz
• olive oil
  2 tbsp
• panko breadcrumbs
  2 tbsp
• parmesan cheese
  ½ cup
• salt
  1 tsp
• scallions
  2 pieces
• water
  1 c

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of water to a boil. Add salt and stir. Wash and dry all produce.

   salt: 1 tsp
2. 

   2

   Once water is boiling, add linguine pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 9 minutes .

   linguine pasta: 8 oz
3. 

   3

   Heat a large pan with olive oil over medium-high heat. Add brussels sprouts and italian chicken sausage mix to pan. Season with black pepper . Cook, stirring occasionally, until bright green and slightly softened ⏱️ 5 minutes .

   olive oil: 2 tbsp, brussels sprouts: 8 oz, italian chicken sausage mix: 2 pieces, black pepper: 1 tsp
4. 

   4

   Once linguine pasta is drained, reserving water of pasta cooking water, heat pot over medium heat. Add cheese roux concentrate and reserved water; whisk to combine. Cook, whisking, until slightly thickened ⏱️ 2 minutes .

   water: 1 c, cheese roux concentrate: 1 unit
5. 

   5

   Add drained linguine pasta, brussels sprouts, garlic herb butter , parmesan cheese , scallions greens, half lemon zest, and a big squeeze of lemon juice to pot with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce ⏱️ 1 minute . If needed, stir in more reserved pasta cooking water a splash at a time.

   garlic herb butter: 2 tbsp, parmesan cheese: ½ cup, scallions: 2 pieces, lemon: 1 unit
6. 

   6

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

   panko breadcrumbs: 2 tbsp, chili flakes: 1 tsp