Lemony Linguine with Brussels Sprouts

🥘 Ingredients

• black pepper
  1 tsp
• brussels sprouts (shredded)
  8 oz
• cheese roux concentrate
  1 unit
• chili flakes
  1 tsp
• garlic herb butter
  1 tbsp
• lemon (zest)
  1
• linguine pasta
  8 oz
• olive oil
  1 tbsp
• panko breadcrumbs
  2 tbsp
• parmesan cheese
  2 tbsp
• salt
  1 tsp
• scallions (greens)
  2 unit
• water (reserved pasta water)
  1 c

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce.
2. 

   2

   Add linguine pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes .

   linguine pasta: 8 oz
3. 

   3

   Heat olive oil in a large pan over medium-high heat. Add brussels sprouts and season with salt and black pepper . Cook, stirring occasionally, until bright green and slightly softened ⏱️ 5 minutes .

   olive oil: 1 tbsp, brussels sprouts: 8 oz (shredded), salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Drain linguine, reserving pasta water. Heat pot over medium. Add cheese roux concentrate and water ; whisk to combine. Cook, whisking, until slightly thickened ⏱️ 2 minutes .

   cheese roux concentrate: 1 unit, water: 1 c (reserved pasta water)
5. 

   5

   Add linguine, Brussels sprouts, garlic herb butter , parmesan cheese , scallions , half the lemon , and a big squeeze of lemon juice to pot. Cook, tossing, until butter melts and pasta is coated ⏱️ 1 minute .

   garlic herb butter: 1 tbsp, parmesan cheese: 2 tbsp, scallions: 2 unit (greens), lemon: 1 (zest)
6. 

   6

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

   panko breadcrumbs: 2 tbsp, chili flakes: 1 tsp