Lemony Spaghetti with Brussels Sprouts

🥘 Ingredients

• Parmesan cheese
  ½ cup
• brussels sprouts (trimmed and thinly sliced)
  1 lb
• butter
  2 tbsp
• cheese roux concentrate
  2 oz
• chili flakes
  1 tsp
• chives (minced)
  ¼ oz
• cream cheese
  4 tbsp
• garlic herb butter
  4 tbsp
• lemon (zested and quartered)
  1
• olive oil
  2 tsp
• panko breadcrumbs
  ½ cup
• pepper
• salt
• spaghetti
  12 oz

🍳 Cookware

• large pot
• large pan
• small bowl

1. 

   1

   Bring a large pot of salted water to a boil, seasoning with salt . Wash and dry produce. Mince chives . Trim and halve brussels sprouts lengthwise; lay flat, then thinly slice crosswise into shreds. Zest and quarter lemon .

   salt, chives: ¼ oz (minced), brussels sprouts: 1 lb (trimmed and thinly sliced), lemon: 1 (zested and quartered)
2. 

   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 butter (1 TBSP for 2 servings; 2 TBSP for 4) in a large pan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden and toasted, ⏱️ 2-3 minutes . Stir in half the chives and season with pepper and salt. Turn off heat; transfer to a small bowl . Wipe out pan.

   spaghetti: 12 oz, butter: 2 tbsp, panko breadcrumbs: ½ cup, pepper
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, ⏱️ 4-6 minutes . Stir in a pinch of chili flakes if desired; cook for ⏱️ 30 seconds more. Turn off heat.

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

   4

   Once spaghetti is drained, heat empty pot over medium heat. Add cheese roux concentrate 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.

   cheese roux concentrate: 2 oz, cream cheese: 4 tbsp
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: 4 tbsp, Parmesan cheese: ½ 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.