Lemony Brussels Sprouts & Breadcrumb Spaghetti #lemon #vegan

Lemony Brussels Sprouts & Breadcrumb Spaghetti #lemon #vegan

This simple pasta dish makes great utilization of those remaining Brussels sprouts, bread or rolls, and even the last leftovers in the container of white wine from Turkey Day.

Simple Pasta, Brightened with Lemon
This pasta begins with toasting crisp breadcrumbs in some olive oil on the stove, while the water's bubbling for the pasta. Utilize whatever remaining bread you have here — much supper rolls will work. Hurl the toasted breadcrumbs with a major hit of lemon get-up-and-go and after that utilization a similar skillet to complete the pasta.

Warm your extra broiled or cooked Brussels grows (even coated ones will work here), include a little white wine, red pepper drops, and lemon juice to frame the sauce. The pasta is hurled with more lemon get-up-and-go to light up the natural kinds of the Brussels grows before it's showered with the fresh breadcrumbs and Parmesan cheddar. It's a light however fulfilling pasta dish that is the ideal weeknight antitoxin to the likelihood of one more turkey sandwich.

Lemony Brussels Sprouts & Breadcrumb Spaghetti #lemon #vegan

Also try our recipe : THAI CUCUMBER SALAD #vegetarian #healthyeat

  • 4 tablespoons olive oil, divided
  • 1 1/2 cups coarse fresh breadcrumbs (from about 4 ounces crusty bread)
  • 1 1/4 teaspoons kosher salt, divided, plus more as needed
  • Freshly ground black pepper
  • Finely grated zest of 2 medium lemons, divided
  • 1 pound dry spaghetti
  • 3 cups cooked or roasted Brussels sprouts, coarsely chopped if large
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup dry white wine
  • 2 tablespoons freshly squeezed lemon juice, plus more as needed
  • Grated Parmesan cheese, for serving

  1. Bring a large pot of heavily salted water to a boil. Meanwhile, toast the breadcrumbs.
  2. Heat 2 tablespoons of the oil in a large nonstick frying pan over medium heat until shimmering. Add the breadcrumbs and 1/4 teaspoon of the salt, and season with pepper. Cook, stirring occasionally, until golden-brown and toasted, about 7 minutes. Remove from the heat and stir in half of the lemon zest. Transfer the breadcrumbs to a medium bowl and set aside. Wipe out the pan with paper towels if needed.
  3. Add the spaghetti to the boiling water and cook according to package directions until al dente. Meanwhile, heat the remaining 2 tablespoons of oil in the frying pan over medium heat until shimmering. Add the Brussels sprouts, garlic, and red pepper flakes, if using, and cook until heated through, 2 to 3 minutes. Add the wine, remaining 1 teaspoon salt, and season with pepper. Cook until the wine is reduced by about half, about 2 minutes. If the pasta is not ready yet, remove the pan from the heat.
  4. When the pasta is ready, return the frying pan to medium heat. Using tongs, transfer the pasta directly from the cooking water to the pan. Add the 2 tablespoons lemon juice and 1 cup of the pasta cooking water and cook, tossing constantly, until the sauce thickens and coats the pasta. Add more pasta water a tablespoon at a time as needed if the pasta is dry.
  5. Remove the pan from the heat and stir in the remaining lemon zest. Taste and season with more salt, pepper, and lemon juice as needed. Sprinkle with the toasted breadcrumbs and Parmesan cheese and serve immediately.
Source : bit.ly/2sUP380

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