Lemony Brussels Sprouts Linguine with Toasted Panko

If you love pasta as much as we do, this lemony linguine with Brussels sprouts is about to become your new favorite. Al dente noodles are tossed in a creamy, tangy sauce with shredded Brussels sprouts, Parmesan and a hint of chili flakes. The crowning glory? A golden, crunchy panko topping that adds the perfect contrast in texture.

This dish is hearty enough to satisfy a carb craving but light and bright enough for any night of the week. Best of all, it comes together in just 30 minutes with simple ingredients you can find at any grocery store. Get ready to twirl your fork into something truly delicious.

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Ingredients

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView 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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green parts. Trim the Brussels sprouts, cut them in half lengthwise, then lay flat and slice crosswise into thin shreds. Zest the lemon, then cut it into quarters.
2. Once the water is boiling, add the linguine and cook until al dente, about 9-11 minutes, stirring occasionally. Reserve 1½ cups of the pasta cooking water, then drain the pasta. Set the empty pot aside for later. While the pasta cooks, melt 1 tablespoon of plain butter in a large pan over medium-high heat. Add the panko breadcrumbs and cook, stirring, until golden and toasted, 2-3 minutes. Stir in the scallion whites and season with salt and pepper. Transfer the mixture to a small bowl and wipe out the pan.
3. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the shredded Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, 4-6 minutes. If desired, stir in a pinch of chili flakes and cook for 30 seconds more. Turn off the heat.
4. Return the empty pasta pot to medium heat. Add the cheese roux concentrate and 1 cup of the reserved pasta cooking water (1½ cups for 4 servings). Whisk to combine and cook until slightly thickened, 2-3 minutes. Reduce the heat to medium-low and whisk in the cream cheese until melted and smooth.
5. Add the drained linguine, cooked Brussels sprouts, garlic herb butter, Parmesan cheese, scallion greens, half of the lemon zest and a generous squeeze of lemon juice to the pot with the sauce. Cook, tossing everything together, until the butter is melted and the pasta is coated in a creamy sauce, about 1 minute. If the sauce seems too thick, stir in a splash more of the reserved pasta water. Taste and adjust seasoning with salt, pepper or additional lemon juice.
6. Divide the pasta among bowls. Top with the toasted panko mixture and the remaining lemon zest. Sprinkle with extra chili flakes if desired. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like spaghetti or fettuccine works well. Adjust cooking time according to package directions.

How do I make this dairy-free?

Substitute the cream cheese, Parmesan, garlic herb butter and butter with dairy-free alternatives. Use a vegan cheese roux or omit it and thicken with a little cornstarch slurry.

Can I add protein to this dish?

Absolutely! Grilled chicken, shrimp or crispy chickpeas would be delicious additions. Cook them separately and toss in at the end.