Spaghetti Al Limone with Panko Topping

Name: Spaghetti Al Limone with Panko Topping with Brussels sprouts & courgette
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Spaghetti; 1 piece Lemon; 200 g Brussels sprouts; 25 g Grated aged Gouda; 20 g Grana Padano flakes DOP; 5 g Fresh lemon thyme; 25 g Panko breadcrumbs; 1 piece Courgette; 50 g Aglio e olio; 150 milliliters Oatly organic cream alternative; 100 milliliters Low sodium vegetable stock; ½ tablespoon Olive oil; 1.5 tablespoon [Plant-based] butter; to taste Salt and pepper

with Brussels sprouts & courgette

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No regular thyme in your box this week. Instead, you'll cook with lemon thyme! A cousin of regular thyme, this variety has a bright, citrusy flavour that will add complexity to this pasta dish.

Tags:

Veggie

Allergens:

Tarwe

•Selderij

•Melk (inclusief lactose)

•Ei

•Gluten

•Haver

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

90 g

Spaghetti

(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)

½ piece

Lemon

100 g

Brussels sprouts

(Contains: Selderij)

15 g

Grated aged Gouda

(Contains: Melk (inclusief lactose))

10 g

Grana Padano flakes DOP

(Contains: Melk (inclusief lactose), Ei)

2.5 g

Fresh lemon thyme

15 g

Panko breadcrumbs

(Contains: Tarwe)

½ piece

Courgette

25 g

Aglio e olio

75 milliliters

Oatly organic cream alternative

(Contains: Gluten, Haver)

Not included in your delivery

50 milliliters

Low sodium vegetable stock

¼ tablespoon

Olive oil

¾ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3785 kJ

Calories905 kcal

Fat45.8 g

Saturated Fat14.3 g

Carbohydrate90.3 g

Sugar10.7 g

Dietary Fiber11.3 g

Protein25.9 g

Salt1 g

Potassium60 mg

Calcium4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Casserole

•Large Pan

•Small Bowl

•Large Frying Pan

Cooking Steps

Boil plenty of salted water in a large pot or saucepan. Cook the spaghetti for 10 - 12 minutes, then drain and set aside.
Meanwhile, prepare the stock.
Halve the Brussels sprouts. Quarter the courgette lengthways and then cut into thin slices.
Heat the olive oil in a deep frying pan over medium-high heat and fry the Brussels sprouts for 4 - 6 minutes.

Meanwhile, melt the butter in a large frying pan over medium-high heat and fry the panko with the whole lemon thyme sprigs for 2 - 3 minutes or until golden-brown (see Tip).
Transfer the panko to a small bowl and allow to cool.
Remove the lemon thyme sprigs and then stir in the grated cheese.

Tip: be sure to stir continuously so as to prevent the panko from burning.

Add the courgette to the Brussels sprouts and fry for 3 - 5 minutes, then deglaze with the stock and the Oatly cream alternative.
Add the aglio e olio* and allow to reduce for 4 - 6 minutes over medium-high heat or until the sauce has thickened.
Zest the lemon and cut into 6 wedges.
To the pan, add the Grana Padano and 1 tsp lemon zest per person.

*Take care, this ingredient is spicy! Use as preferred.

Squeeze in one lemon wedge per person, then add the spaghetti and mix well to combine. Season to taste with salt and pepper.
Serve the spaghetti on plates.
Add any remaining lemon zest to the panko and mix well, then use this to garnish the spaghetti (see Tip).
Serve the rest of the lemon wedges alongside.

Heath Tip: if you're watching your calorie intake, use just half of the panko topping. You can keep the rest to use tomorrow.