Lemony Spaghetti with Brussels Sprouts

🥘 Ingredients

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

🍳 Cookware

• large pot
• large pan
• small bowl
• large pot

1. 

   1

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

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

   2

   Once water boils, add spaghetti to the pot. Cook, stirring occasionally, until al dente, ⏱️ 9 minutes to ⏱️ 11 minutes . Reserve 1½ cups pasta cooking water, then drain. Keep the empty pot handy. Meanwhile, melt 1 tbsp butter in a large pan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden and toasted, ⏱️ 2 minutes to ⏱️ 3 minutes . Stir in half the chives and season with salt and pepper. Turn off heat, transfer to a small bowl , and wipe out the pan.

   spaghetti: 8 oz, butter: 2 tbsp, panko breadcrumbs: 2 tbsp
3. 

   3

   Heat a large drizzle of olive oil in the same 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 minutes to ⏱️ 6 minutes . Stir in a pinch of chili flakes if desired and cook ⏱️ 30 seconds more. Turn off heat.

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

   4

   Once spaghetti is drained, heat the empty large pot over medium heat. Add cheese roux concentrate and 1 cup reserved pasta cooking water. Whisk to combine and cook, whisking, until slightly thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . Reduce heat to medium-low and whisk in cream cheese until melted and combined.

   cheese roux concentrate: 1 tbsp, cream cheese: 2 oz
5. 

   5

   Add the drained spaghetti, brussels sprouts, garlic herb butter , parmesan cheese , half the lemon zest, remaining chives, and a big squeeze of lemon juice to the pot with the sauce. Cook, tossing, until butter melts and pasta is coated in a creamy sauce, ⏱️ 1 minutes . If needed, stir in more reserved pasta water a splash at a time. Taste and season with salt, pepper, and more lemon juice if desired.

   garlic herb butter: 2 tbsp, parmesan cheese: 2 oz
6. 

   6

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