Lemony Spaghetti with Brussels Sprouts
sprinkled with Toasted Panko & Chives
Lemony Spaghetti with Brussels Sprouts
Bright lemon lifts tender spaghetti and Brussels sprouts, finished with crunchy toasted panko and fresh chives for a simple, zesty pasta dish.
Ingredients
For 2 servings
- 8 ounce Brussels Sprouts
- 1 ounce Cheese Roux Concentrate
- 1 teaspoon Chili Flakes
- ¼ ounce Chives
- 2 tablespoon Cream Cheese
- 2 tablespoon Garlic Herb Butter
- 1 unit Lemon
- ¼ cup Panko Breadcrumbs
- 3 tablespoon Parmesan Cheese
- 6 ounce Spaghetti
Additional Ingredients
- Butter
- Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories720
Protein19g
Carbs90g
Fat31g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free eating, swap the butter, cream cheese, cheese concentrate, and Parmesan for plant-based versions or nutritional yeast-style seasoning. For gluten-free diets, use gluten-free spaghetti and breadcrumbs, and skip wheat-based add-ins if needed.
What to serve with it
Serve with a crisp green salad or simply dressed tomatoes to echo the bright lemony notes and add freshness. Garlic bread or roasted asparagus also works well, giving the pasta a fuller vegetarian meal without overpowering it.
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