Lemony Spaghetti with Brussels Sprouts and Toasted Panko

This lemony spaghetti with Brussels sprouts is the perfect comfort food for pasta lovers. Al dente spaghetti is tossed with shredded Brussels sprouts, a creamy Parmesan sauce and bright lemon zest. Crispy bacon adds a smoky crunch, while toasted panko breadcrumbs and chili flakes provide the perfect finishing touch.

Ready in just 30 minutes, this dish is hearty, satisfying and full of flavor. It’s a simple yet elegant dinner that will become a weeknight favorite.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, trim and shred Brussels sprouts (or thinly slice). Cut bacon into small pieces.
3. In a large skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate, leaving drippings in skillet.
4. Add olive oil and garlic herb butter to the skillet. Add Brussels sprouts and cook, stirring, until tender and slightly browned, about 4-5 minutes. Season with salt and pepper.
5. Reduce heat to low. Add cream cheese, cheese roux concentrate and 1/4 cup reserved pasta water. Stir until smooth and creamy. Add cooked spaghetti, Parmesan, lemon zest and lemon juice. Toss to combine, adding more pasta water if needed for a silky sauce.
6. In a small skillet over medium heat, melt 1 tbsp butter. Add panko and chili flakes; toast until golden, about 2 minutes. Remove from heat.
7. Serve spaghetti topped with crispy bacon, toasted panko and chopped chives.
8. Enjoy immediately.

Recipe Tips

FAQ

Can I use gluten-free spaghetti?

Yes, gluten-free spaghetti works well. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth.

Can I add other vegetables?

Absolutely! Shredded kale or spinach would be great additions.