Lemony Brussels Sprouts & Breadcrumb Spaghetti

INGREDIENTS

4 tbsp

olive oil, divided

1 1/2 cups

coarse fresh breadcrumbs (from about 4 ounces crusty bread)

1 1/4 tsp

kosher salt, divided, plus more as needed

Freshly ground black pepper

Finely grated zest of 2 medium lemons, divided

1 lb

dry spaghetti

3 cups

cooked or roasted Brussels sprouts, coarsely chopped if large

1 clove

garlic, minced

1/4 tsp

red pepper flakes (optional)

1/2 cup

dry white wine

2 tbsp

freshly squeezed lemon juice, plus more as needed

Grated Parmesan cheese, for serving