Lemony Spaghetti with Brussels Sprouts
sprinkled with Toasted Panko & Chives
For a seamless, stress-free date night, we can’t recommend highly enough this easy yet luxurious and unexpected vegetarian dinner, full of textures and lots of slurping and lip licking opportunities ;). Al dente spaghetti, shredded Brussels sprouts, Parmesan, lemon, and chives come together in a combination that's satisfying, and classically comforting. When you add that sprinkle of chili flakes (spicy!) and toasted panko (crunchy!) over the top you might be going from situationship to relationship before you know it!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Brussels Sprouts
¼ ounce
Chives
1 unit
Lemon
6 ounce
Spaghetti
(Contains Wheat)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tablespoon
Cream Cheese
(Contains Milk)
1 ounce
Cheese Roux Concentrate
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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.
• 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 1 TBSP plain butter (2 TBSP for 4) in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the chives and season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.
• 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.
• Once spaghetti is drained, heat empty pot over medium heat. Add cheese roux 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.
• Add drained spaghetti, Brussels sprouts, garlic herb butter, Parmesan, half the lemon zest, remaining chives, 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, about 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.
• 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.
