HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpaghetti With Brussels Sprouts & Parm
Spaghetti with Brussels Sprouts & Parm

Spaghetti with Brussels Sprouts & Parm

sprinkled with Panko & Chives

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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!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Brussels Sprouts

¼ ounce


1 unit


6 ounce



2 tablespoon

Garlic Herb Butter


¼ cup

Parmesan Cheese


¼ cup

Panko Breadcrumbs


2 tablespoon

Cream Cheese


1 ounce

Cheese Roux Concentrate


1 teaspoon

Chili Flakes

Not included in your delivery

Kosher Salt


2 teaspoon

Olive Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories750 kcal
Fat34 g
Saturated Fat19 g
Carbohydrate98 g
Sugar10 g
Dietary Fiber10 g
Protein21 g
Cholesterol75 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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• 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.