Lemony Spaghetti with Brussels Sprouts
sprinkled with Panko & Chives
- Wheat
- Milk
Does your love for pasta know no bounds? We’ve got the perfect recipe for any self-professed carb connoisseur. Al dente spaghetti, shredded Brussels sprouts, Parmesan, lemon, and chives come together in a combination that’s hearty, satisfying, and classically comforting. Just add a sprinkle of chili flakes and crunchy toasted panko over the top to take things, well... over the top!
Ingredients
8 ounce
Brussels Sprouts
¼ ounce
Chives
1 unit
Lemon
6 ounce
Spaghetti
(Contains: Wheat)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Mince chives. Trim and halve Brussels sprouts lengthwise; lay flat, then thinly slice crosswise into shreds. Zest and quarter lemon.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for step 4.) • Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4) in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the chives and season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Heat a large drizzle of olive oil in 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.
• Once spaghetti is drained, heat empty pot over medium heat. Add cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4 servings); 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.
• Add drained spaghetti, Brussels sprouts, garlic herb butter, Parmesan, half the lemon zest, remaining chives, and a big squeeze of lemon juice to pot with sauce. Cook, tossing, until butter melts and pasta is coated in a creamy sauce, 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 panko and remaining lemon zest to taste. Sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the lemony, garlicky taste with a hint of spice from chili flakes; some found it needed more seasoning 🍋
- Ease of prep: Shredding Brussels sprouts was time-consuming for some, but overall the dish came together easily
- Suggestions: Consider roasting Brussels sprouts for extra flavor; add chicken or shrimp for protein if desired
- Leftovers: Reheats well for some, though a few found it less flavorful the next day
- Texture: Toasted panko adds a delightful crunch; shredded Brussels sprouts give an interesting texture
Reviews from our home cooks
Outstanding, no question this is a hall of famer. The Brussels Sprouts with the lemon, garlic butter, cheese, and chives made this restaurant quality and easily one of my faves. Spaghetti is the perfect pasta for this combo. Don't change a thing - this is perfection.
I was not prepared to like this. I'm okay with Brussels sprouts. I don't hate them. But in this recipe they were outstanding, and GOOD. The toasting of the panko is a small thing that makes a huge difference. I am learning so much from your great chefs.
I loved the lemony flavors and how easy it was to put together. I find this recipe innovative. The layers of textures between the toasted panko, the roasted sprouts and the pasta was just wonderful.
We really liked the way the sauce coated the spaghetti. We also liked the textures of the shredded Brussels sprouts and the toasted bread crumbs. As a non-vegetarian meal, it would be great with some chopped bacon!
I loved the shredded Brussels sprouts - they just mixed in with the spaghetti and the whole thing was hearty and delicious. Generous portions with leftovers for lunch, too! PS we added a little bacon on top and it was great!
This was one of the most tasty pasta dishes ever. The lemony taste along with the Brussels sprouts and the delicious toasted Panko crumb topping was pure heaven. Will definitely pick the next time it is offered.
This is my family's favorite pasta recipe that you offer. It has such good flavor and the brussels sprouts are such a nice unique touch. most of all we like the crunchies on top.
Delighted to see brussels sprouts on the menu, they're so tasty, and they really sang in this pasta dish. Usually I'm not a fan of spaghetti (as a pasta shape in general) but it was a really good match with the veg and I loved, loved, loved this.
Find a substitute for the Brussels Sprouts. For me the flavors do not complement each other. The spaghetti with lemon and panko only is delicious.
I have an Italian friend who constantly makes lemon spaghetti with a Brussels sprouts salad on the side. I love that this combines the two. Classic and just really good!
