Cooking Lesson #438: Budget Brussels Sprouts & Breadcrumb Spaghetti

…from the California Kitchen

How you doin’? It started last year and accelerated in February and March--INFLATION! I’ve been getting sticker shock every time I check out at the supermarket cash register (or the gas station pump). I’m not sure if I’m buying this week’s groceries or making a rent payment. Quite frankly, I don’t know how large families are making ends meet. This Budget Spaghetti dish is meat-free. However, you can feel free to add roast chicken if your food budget allows. For those following a vegetarian diet then this is the perfect recipe for you, too.
 
Growing up I was never a big fan of Brussels sprouts. I’m reminded of that Leave It To Beaver Brussels sprouts episode. When Beaver refuses to eat his Brussels sprouts, Ward and June try to find a compromise in their differing opinions on discipline, only to find that Beaver discovers they’re not so bad after all. It took me until I was past my teens before I could accept them. With this recipe I think you’ll find that even the Beaver Cleavers of the world will be very accepting of this recipe with roasted Brussel sprouts.
 
Prep time:  20 minutes
Cook time:  15 minutes
Yield:  4 to 6 servings
 
Ingredients 
4 tablespoons olive oil, divided
1-1/2 cups coarse fresh breadcrumbs (roughly about 4 ounces of torn crusty bread)
1-1/4 teaspoons kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper, to taste
2 tablespoons grated zest of 2 medium lemons, divided
16 ounces dry spaghetti
3 cups roasted Brussels sprouts, quartered or shaved
3 tablespoons minced garlic
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
1 tablespoon freshly squeezed lemon juice, plus more as needed
1/2 cup grated Parmesan cheese, for serving
 
Directions

1. Bring a large pot of heavily salted water to a boil. 
2. In a large nonstick frying pan heat the oil and lightly toast the breadcrumbs in 2 tablespoons of oil.
3. Season the breadcrumbs with 1/4 teaspoon each of the salt and black pepper.
4. Cook, stirring occasionally, until the breadcrumbs are golden-brown and toasted; about 7 minutes. 
5. Remove from the heat and stir in half of the lemon zest.
6. Transfer the breadcrumbs to a medium bowl and set aside.
7. Wipe out the pan with paper towels.
8. Add the spaghetti to the boiling water and cook according to package directions until al dente (usually about 10 to 12 minutes).
9. Heat the remaining 2 tablespoons of oil in the frying pan over medium heat until shimmering. 
10. Add the roasted Brussels sprouts, garlic and red pepper flakes (if using), and cook until heated through; 2 to 3 minutes. 
11. Add the wine, remaining 1 teaspoon salt and pepper.
12. Cook until the wine is reduced by about half; about 2 minutes.
13. When the pasta is ready, using tongs, transfer the pasta directly from the cooking water adding it to the frying pan on medium heat.
14. Add the 2 tablespoons lemon juice and 1 cup of the pasta cooking water and cook, tossing constantly, until the sauce thickens and coats the pasta. Add more pasta water a tablespoon at a time as needed if the pasta is dry.
15. Remove the pan from the heat and stir in the remaining lemon zest. 
16. Taste and season with more salt, pepper and lemon juice as needed.
17. Top with the toasted breadcrumbs and Parmesan cheese; serve immediately.

ChefSecret:  The breadcrumbs can be toasted, cooled completely and stored at room temperature for up to 2 days. Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.

Quip of the Day:  When I was a child, I didn't like eating Brussels sprouts. I told my mom I wasn't hungry. She said, “the children in Africa would be happy with sprouts!” I replied, “the moms in Africa would be happy with a child that's not hungry!” That was the first day I started to walk with a limp.

Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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