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Lemony Brussels Sprouts & Breadcrumb Spaghetti

Christine Gallary
  • minutes
  • Serves 4 to 6

INGREDIENTS

3 cups

Brussels sprouts, cooked or roasted

1 clove

Garlic

2

Lemons, zest of medium

2 tbsp

Lemon juice, freshly squeezed

1 lb

Spaghetti, dry

1

Black pepper, Freshly ground

1 1/4 tsp

Kosher salt

1/4 tsp

Red pepper flakes

4 tbsp

Olive oil

1 1/2 cups

Breadcrumbs, coarse fresh

1

Parmesan cheese, Grated

1/2 cup

White wine, dry