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Lemony Brussels Sprouts & Breadcrumb Spaghetti
Ingredients
  • 4 tablespoons olive oil, divided
  • 1 ½ cups coarse fresh breadcrumbs (from about 4 ounces crusty bread)
  • 1 ¼ teaspoons kosher salt, divided, plus more as needed
  • Freshly ground black pepper
  • Finely grated zest of 2 medium lemons, divided
  • 1 pound dry spaghetti
  • 3 cups cooked or roasted Brussels sprouts, coarsely chopped if large
  • 1 clove garlic, minced
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup dry white wine
  • 2 tablespoons freshly squeezed lemon juice, plus more as needed
  • Grated Parmesan cheese, for serving
Steps
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