with Chef Robert Larios
Photography by Patricia M. Larios
Happy New Year, Club gourmets!
For the pasta lovers among us, I present this one-of-a-kind recipe! Expect first-rate flavor and texture in every bite: Pliant strands of spaghetti are lightly tousled with intricately crisped sprouts for an amazing mélange taste sensation. That splendid alliance is then further elevated using classical flavors like serrated Parmesan, tangy lemon juice and zestful chives followed by delicate specks of chili flakes that boost the whole final result with added heat.
And to make a neat frame for the ultimate food experience? Don’t forget about the crispy crowning panko crumbles to ensure distinctive contrast against each flavorful morsel. Let your palate enjoy!
¡Buen provecho!
Lemony Spaghetti with Brussels Sprouts
Sprinkled with Toasted Panko and Chives
Step 1: Preparation
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.
Step 2: Cook Pasta and Toast Panko
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 tablespoon plain butter (2 tablespoons 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.
Step 3: Cook Brussels Sprouts
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.
Step 4: Start Sauce
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.
Step 5: Finish Sauce and Pasta
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 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.
Step 6: Serve
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.
Ingredients
Directions
Step 1: Preparation
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.
Step 2: Cook Pasta and Toast Panko
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 tablespoon plain butter (2 tablespoons 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.
Step 3: Cook Brussels Sprouts
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.
Step 4: Start Sauce
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.
Step 5: Finish Sauce and Pasta
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 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.
Step 6: Serve
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.
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[ Food Lover’s Dictionary] Panko [PAHN-koh]: Breadcrumbs used in Japanese cooking for coating fried foods. They’re coarser than those normally used in the United States and create a deliciously crunchy crust. Bibliography: Copyright Barron’s Educational Services, Inc. 2009, adapted from The New Food Lover’s Companion, 2007, by Sharon Tyler Herbst and Ron Herbst. Recipe: www.hellofresh.com/recipes/lemony-spaghetti-with-brussels-sprouts-636031cfd97bb5f3d80e09ab |
Utensils:
- Large pot
- Zester
- Strainer
- Large pan
- Small bowl
- Whisk
Cooking Tidbit: Feel free to use a different variety of pasta. For those counting their Weight Watchers numbers, whole wheat pasta is a great alternative.
Food Quote: “I drank more wine when I wasn’t working as much, to be honest.” – Thomas Keller, chef and owner, the French Laundry
