Instructions

• Preheat oven to 400° and add a layer of parchment paper to a baking sheet.
• Toss the halved Brussels sprouts with olive oil, salt, and pepper.
• Arrange cut-side down on a baking sheet.
• Roast for 30-40 minutes or until outer leaves are crispy and the sprouts are fork tender.
• Adjust seasonings to taste and set aside.
• To crisp the panko, add olive oil to a large frying pan over medium heat.
• Combine panko, Parmesan, red pepper flakes, and garlic powder, then add to the pan, tossing the mixture in the oil. Stir and toss constantly to avoid burning until the crumbs are golden brown, just a few minutes.
• Remove pan from heat and transfer crumbs to a paper towel-lined bowl or plate. Set aside to cool.
• Next, make the pasta. Bring salted water to a boil in a large pasta pot. Cook pasta until al dente (according to package reccomendations).
• Reserving ½ cup of cooking water, then drain the pasta and leave it in the strainer.
• Whisk together lemon juice, Parmesan, olive oil, salt, and pepper in pasta pot; add drained pasta to along with sliced basil and toss well to combine.
• Fold roasted Brussels sprouts into the pot with the pasta.
• Add pasta water little by little until it forms a saucy consistency.
• Serve topped with toasted breadcrumbs.