Creamy Lemon Spaghetti with Shredded Brussels Sprouts and Toasted Panko

If you love pasta and are looking for a way to pack in more veggies, this creamy lemon spaghetti with Brussels sprouts is the perfect dish. Al dente spaghetti is tossed in a luscious lemon-Parmesan sauce with shredded Brussels sprouts, then topped with golden toasted panko and scallions for a delightful crunch. It’s hearty, satisfying and comes together in under 30 minutes.

The combination of tangy lemon, nutty Parmesan and tender sprouts is simply irresistible. A pinch of chili flakes adds a gentle warmth, while the creamy sauce coats every strand. Whether for a quick weeknight dinner or a cozy lunch, this recipe is sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim and halve Brussels sprouts lengthwise; lay flat, then thinly slice crosswise into shreds. Zest and quarter the lemon.
2. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1½ cups pasta cooking water, then drain. Meanwhile, melt 1 tablespoon plain butter in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in scallion whites and season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.
3. Heat a large drizzle of olive oil in the 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.
4. Once spaghetti is drained, heat the empty pot over medium heat. Add cheese roux concentrate and 1 cup reserved pasta cooking water; 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.
5. Add drained spaghetti, Brussels sprouts, garlic herb butter, Parmesan, scallion greens, half the lemon zest and a big squeeze of lemon juice to the pot with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce, about 1 minute. 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.
6. 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.

Recipe Tips

FAQ

Can I use gluten-free spaghetti?

Yes, gluten-free spaghetti works well. Adjust cooking time according to package directions.

How do I store leftovers?

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

Can I add protein to this dish?

Absolutely! Grilled chicken, shrimp or crispy tofu make great additions.