Lemon Spaghetti With Brussels Sprouts And Salmon

• 2/3 lb spaghetti
• 1 lb Brussels sprouts, trimmed and leaves picked
• 3 tbsp olive oil
• 2 None shallots, diced
• 1/3 lb mascarpone or whipped cream cheese
• 2/3 cup milk
• 1 None lemon, zested and juiced
• 1 pinch granulated sugar
• 1 lb salmon fillet, sliced
• None None lemon wedges, to serve

1. Cook the spaghetti in boiling, salted water for 10-12 mins, until tender. Add the Brussels sprouts leaves to the pan 1-2 mins before the end of cooking.
2. Meanwhile, make the sauce. Heat 1 tbsp oil in a frying pan then saute the shallots for 3-4 mins. Mix the mascarpone and milk together until smooth then stir in the lemon zest, juice and sugar. Season then add to the sauteed shallots.
3. To finish, add 2 tbsp oil to a pan and saute the salmon slices for 3-4 mins, turning. Toss the pasta in the sauce then divide between 4 plates and top with the salmon slices. Serve with extra lemon wedges.

brussels, olive oil, shallots, mascarpone, milk, lemon, sugar, salmon fillet, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/16146 (may not work)