Lemony Brussels Sprouts & Breadcrumb Spaghetti


This easy pasta dish makes good use of those leftover Brussels sprouts, bread or rolls, and even the last dregs in the bottle of white wine from Turkey Day.

Ingredients
Vegetarian
∙ Serves 4-6
Produce
3 cups Brussels sprouts, cooked or roasted
1 clove Garlic
2 Lemons, zest of medium
Condiments
2 tbsp Lemon juice, freshly squeezed
Pasta & grains
1 lb Spaghetti, dry
Baking & spices
1 Black pepper, Freshly ground
1 1/4 tsp Kosher salt
1/4 tsp Red pepper flakes
Oils & vinegars
4 tbsp Olive oil
Bread & baked goods
1 1/2 cups Breadcrumbs, coarse fresh
Dairy
1 Parmesan cheese, Grated
Beer, wine & spirits
1/2 cup White wine, dry

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