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; 150 g Cooking cream; 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; ½ piece Low sodium vegetable stock cube; ½ tablespoon Olive oil; 1.5 tablespoon [Plant-based] butter; 2 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with Brussels sprouts & courgette

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There is a special ingredient in your box! Freely translated, Grana Padano means ‘the grain of Padania’. This cheese originates from the Italian Po Valley, also known as the Padan Plain.

Tags:

Veggie

Allergens:

Tarwe

•Melk (inclusief lactose)

•Selderij

•Ei

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)

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

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

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

¼ tablespoon

Olive oil

¾ tablespoon

[Plant-based] butter

1 teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3944 kJ

Calories943 kcal

Fat47.9 g

Saturated Fat21.4 g

Carbohydrate94.3 g

Sugar15.6 g

Dietary Fiber12.5 g

Protein27.6 g

Salt1.3 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

•Bowl

•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.
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. Fry the Brussels sprouts with the courgette for 4 - 6 minutes.
In the meantime, zest the lemon and then cut it into quarters.

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 it to cool, then remove the lemon thyme springs.
In a bowl, combine the honey with the juice of a quarter lemon per person. Add this to the vegetables and cook for 1 more minute.

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

To the vegetables, add the cream and crumble in the stock cube (see pantry for amount). Allow to reduce for 4 minutes over medium heat.
Add the cheese, the aglio e olio* and 1 tsp lemon zest per person, then cook for 1 more minute.
Stir in the spaghetti and mix well to combine. Season to taste with salt and pepper.

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

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.