Spaghetti with Brussels Sprouts & Parm

🥘 Ingredients

• brussels sprouts
  8 oz
• butter
  1 tbsp
• cheese roux concentrate
  2 tbsp
• chili flakes
  ½ tsp
• chives
  2 tbsp
• cream cheese
  2 oz
• garlic herb butter
  2 tbsp
• lemon
  1 unit
• olive oil
  1 tbsp
• panko breadcrumbs
  ¼ cup
• parmesan cheese
  ¼ cup
• spaghetti
  8 oz

🍳 Cookware

• large pot
• large pan
• small bowl

1. 

   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 .

   chives: 2 tbsp, brussels sprouts: 8 oz, lemon: 1 unit
2. 

   2

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve 1½ cups pasta cooking water, then drain. (Keep empty pot handy for later.) Meanwhile, melt butter in a large pan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden and toasted ⏱️ 2 minutes . Stir in half the chives and season with salt and pepper. Turn off heat; transfer to a small bowl . Wipe out pan.

   spaghetti: 8 oz, butter: 1 tbsp, panko breadcrumbs: ¼ cup
3. 

   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 ⏱️ 5 minutes . Stir in a pinch of chili flakes if desired; cook for ⏱️ 30 seconds more. Turn off heat.

   olive oil: 1 tbsp, chili flakes: ½ tsp
4. 

   4

   Once spaghetti is drained, heat empty pot over medium heat. Add cheese roux concentrate and 1 cup reserved pasta cooking water; whisk to combine. Cook, whisking, until slightly thickened ⏱️ 2 minutes . Reduce heat to medium low and whisk in cream cheese until melted and combined.

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

   5

   Add drained spaghetti, brussels sprouts, garlic herb butter , parmesan cheese , 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.

   garlic herb butter: 2 tbsp, parmesan cheese: ¼ cup
6. 

   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.