Meal Kit
Lemony Brussels Sprouts Spaghetti
with almond-panko crunch
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Almonds), Milk, Wheat
- Fiber-Rich
- Vegetarian
- Mediterranean
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 4 fl. oz. Cream Sauce Base
- 6 oz. Brussels Sprouts
- 5 oz. Spaghetti
- 1 Lemon
- 2 oz. Cream Cheese
- ⅘ oz. Lemon Garlic Butter
- ¼ cup Panko Breadcrumbs
- ½ oz. Roasted Sliced Almonds
- 2 Garlic Cloves
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories650
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Carbohydrates73g
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Net Carbs65g
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Fat35g
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Protein17g
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Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Small Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Zester
- 1 Plate
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Trim stems off Brussels sprouts. Halve vertically and thinly slice.
Zest lemon, halve, and juice.Coarsely chop almonds.Mince garlic. -
3 Toast the Almond-Panko Mixture
Place a small non-stick pan over medium heat and add 2 tsp. olive oil.
Add panko to hot pan. Stir occasionally until slightly browned, 1-2 minutes.Add half the garlic (reserve remaining for pasta), almonds, and a pinch of salt. Stir often until golden-brown, 1-2 minutes.Remove from burner. Transfer almond-panko mixture to a plate. -
4 Cook the Brussels Sprouts
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add Brussels sprouts and garlic salt to hot pan. Stir occasionally until Brussels sprouts are bright green, 2-3 minutes. -
5 Add Sauce and Pasta and Finish Dish
Add cream base, cream cheese, 1/4 cup reserved pasta cooking water, 1/2 tsp. lemon zest (reserve remaining for garnish), a pinch of salt, and remaining garlic to hot pan. Stir to combine and bring to a simmer.
Once simmering, add pasta and stir occasionally until coated, 2-3 minutes.Add 2 Tbsp. lemon juice and stir often until combined, 20-30 seconds.If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Stir in softened butter until melted and combined.Plate dish as pictured on front of card, topping pasta with almond-panko mixture and remaining lemon zest to taste. Bon appétit!
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