Spaghetti Al Limone with Panko Topping
with Brussels sprouts & courgette
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.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Spaghetti
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
75 g
Cooking cream
(Contains Milk)
½ piece
Lemon
100 g
Brussels sprouts
(Contains Celery)
15 g
Grated aged Gouda
(Contains Milk)
10 g
Grana Padano flakes DOP
(Contains Egg, Milk)
2.5 g
Fresh lemon thyme
15 g
Panko breadcrumbs
(Contains Wheat)
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
Utensils
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.