Hello friends, I am sharing a refreshing and filling recipe for you to try: Lemony Spaghetti with Brussels Sprouts sprinkled with toasted panko and scallions. I must tell you that this recipe gave me pause, talking about trying something new, pasta without a red or white sauce and with Brussels sprouts. This recipe is good the next day. Even with two-person Hello Fresh plans, I still had three one-cup servings to meal prep for the rest of the week. This dish is also a great side dish, and you can add a piece of salmon or chicken -but not on Monday. 😊
Ingredients:
Two scallions
6 oz of Spaghetti
1 oz of Cheese Roux Concentrate
3 TBSP of Parmesan Cheese
8 oz of Brussels Sprouts
¼ c of Panko
1 Lemon
1 tsp of chili flakes
2 TBSP Garlic Herb Butter
Prep:
Bring a large pot of salted water to a boil. Wash and dry your produce. Trim and thinly slice scallions, separating the whites from the greens. Trim and halve Brussels sprouts lengthwise, lay flat, then thinly cut crosswise into shreds: zest and quarter lemon.
Cook Pasta and toast Panko:
Once the water is boiling, add spaghetti to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 ½ cups pasta cooking water, then drain.
Melt 1 TBSP of plain butter (I used a non-stick spray) in a large pan over medium heat. Add panko and cook, stirring until golden and toasted and golden. 2-3 minutes. Stir in scallion whites and season with salt and pepper, transfer to a small bowl.
Cook Brussels Sprouts:
Heat a large drizzle of olive oil in the same pan over medium heat. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, 4-5 minutes.
Start Sauce:
Once the spaghetti is drained, heat the empty pot over medium heat, add cheese roux and 1 cup reserved pasta cooking water, whisk to combine, and cook whisking until slightly thickened, 2-3 minutes.
Finish Sause and Pasta:
Add drained spaghetti, Brussels sprouts, garlic herb butter, Parmesan cheese, scallion greens, half the lemon zest, and a big squeeze of lemon juice to the pot with sauce. Cook, tossing until the butter has melted and the pasta is coated in a creamy sauce for about 1 minute. You can stir in more pasta water if a splash is needed.
Serve:
Divide pasta between bowls. Top with panko and lemon zest, and sprinkle remaining chili flakes if desired.
Enjoy!
With Peace and Love,
Renee
Resources:
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