Creamy Lemon-Parmesan Gluten-Free Linguine
with Fresh Pasta, Brussels Sprouts, Spicy Almonds & Scallions
- Milk
- Eggs
- Tree Nuts
For this pasta dish, you’ll use fresh gluten-free linguine, which cooks in just a minute or two. You’ll toss it with shredded Brussels sprouts sautéed until bright green and tender in a silky lemon-Parmesan cream sauce. The dish is topped with spicy butter-toasted almonds and scallions for a delightful contrast of textures and flavors that makes this vegetarian meal both satisfying and sophisticated.
Ingredients
8 ounce
Brussels Sprouts
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
2 clove
Garlic
6 tablespoon
Parmesan Cheese
(Contains: Milk)
7 ounce
Gluten-Free Fresh Linguine Pasta
(Contains: Eggs)
1 teaspoon
Chili Flakes
2 unit
Scallions
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
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 and thinly slice crosswise into shreds. Peel and mince or grate garlic. Zest and quarter lemon.
-
Melt 1 TBSP butter in a large pan over medium-high heat. (For 4 servings, use 2 TBSP butter and a large high-sided pan or Dutch oven.) Add almonds and as many chili flakes as you like. Cook, stirring, until golden and toasted, 2-3 minutes.
-
Turn off heat; stir in scallion whites. Season with salt and pepper.
-
Transfer to a small bowl. (TIP: Be sure to include any butter as well!) Wipe out pan.
-
Heat a large drizzle of olive oil in pan used for almonds over medium-high heat. Add Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, 3-5 minutes.
-
Add garlic and cook until fragrant, 30-60 seconds more. TIP: Add another drizzle of olive oil if pan seems dry.
- Remove from heat until ready to use in next step.
-
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 1-3 minutes.
-
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
-
Once linguine is drained, return pan with Brussels sprouts to stovetop over medium heat. Add cream sauce base and ½ cup reserved pasta cooking water (1 cup for 4). Cook, stirring, until slightly thickened, 2-3 minutes.
-
Turn off heat.
-
To pan with sauce, add scallion greens, lemon zest, drained linguine, half the Parmesan, 1 TBSP butter (2 TBSP for 4 servings), and a big squeeze of lemon juice. Toss until butter has melted and pasta is coated in a creamy sauce, about 1 minute. TIP: 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.
-
Divide pasta between bowls. Top with spicy almonds (and any leftover butter!) and remaining Parmesan. Serve with any remaining lemon wedges on the side.
