---
title: Lemony Spaghetti with Brussels Sprouts
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lemony-spaghetti-with-brussels-sprouts-620bf6b6f147ed78702a4cd4
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
rating: 4.5
rating_count: 37100
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the lemony, garlicky taste with a perfect balance of Brussels sprouts and pasta.
  - theme: Ease of prep
    text: Some found it time-consuming to shred Brussels sprouts, but most agreed the effort was worthwhile.
nutrition:
  calories: 750
  protein: 21
  fat: 34
  saturated fat: 19
  carbohydrates: 98
  sugar: 10
  fiber: 10
  cholesterol: 75
  sodium: 930
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/lemony-spaghetti-with-brussels-sprouts.avif"
---
Bring a #large pot{} of salted water to a boil, seasoning with @salt{}. Wash and dry produce. Mince @chives{¼%oz}(minced). Trim and halve @brussels sprouts{16%oz}(trimmed and thinly sliced) lengthwise; lay flat, then thinly slice crosswise into shreds. Zest and quarter @lemon{1}(zested and quartered).

Once water is boiling, add @spaghetti{12%oz} 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 @butter{2%tbsp} (1 TBSP for 2 servings; 2 TBSP for 4) in a #large pan{} over medium-high heat. Add @panko breadcrumbs{½%cup} and cook, stirring, until golden and toasted, ~{2-3%minutes}. Stir in half the chives and season with @pepper{} and salt. Turn off heat; transfer to a #small bowl{}. Wipe out pan.

Heat a large drizzle of @olive oil{2%tsp} 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{1%tsp} if desired; cook for ~{30%seconds} more. Turn off heat.

Once spaghetti is drained, heat empty pot over medium heat. Add @cheese roux concentrate{2%oz} 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{4%tbsp} until melted and combined.

Add drained spaghetti, Brussels sprouts, @garlic herb butter{4%tbsp}, @Parmesan cheese{½%cup}, 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.