Ingredients
Scale
Scallion Breadcrumbs
- 1/3 cup Panko bread crumbs
- 3 scallions – thinly sliced
- 1 tbsp butter
- 1 tsp chili flakes
Crispy Brussel Sprouts
- 2 cups brussel sprouts – thinly sliced
- 1 tbsp oil
- 1 tsp chili flakes + salt
Lemon Pasta Sauce
- 2 tbsp butter
- 1/2 tbsp minced garlic
- 2 tbsp flour
- 2 cups milk
- 1/4 cup parmesan cheese
- Zest of half a lemon
- Juice of half a lemon
- 4 oz cooked pasta
Instructions
- In a pan over med heat, melt the butter and add the panko breadcrumbs. Next add the chili flakes and scallions and cook until breadcrumbs are golden brown. Transfer into a bowl and set aside.
- In the same pan add oil, and over med high heat cook the brussel sprouts. Add the chili flakes and salt and cook for 2-4 mins until everything is nice and crispy and golden brown. Transfer into a bowl and set aside.
- In the same pan melt the butter over med heat and add the garlic. Cook until fragrant and and sprinkle in the flour. Once the flour is completely stirred in add the milk and lower the heat. Bring to a low simmer and add the parmesan cheese and lemon zest.
- Add the cooked pasta and remaining scallions. Plate and add the brussel sprouts and crispy breadcrumbs to the top. Enjoy!
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
Keywords: Lemon pasta, brussel sprouts