Preheat oven to 400°

Toss Brussels sprouts lightly with 1 tablespoon olive oil, Add salt and pepper, to taste. Onto a baking sheet, spread Brussels sprouts in an even layer. Roast 15-20 minutes or until fork tender.

To a large skillet over medium high heat, add 2 tablespoons olive oil. When oil is hot, add breadcrumbs, 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until golden in color. Remove from heat and toss with lemon zest. Remove breadcrumbs to a medium size bowl and set aside.

Prepare spaghetti according to package directions and set aside.

To the skillet used for breadcrumbs, add remaining 2 tablespoons olive oil. When oil is hot add roasted Brussels sprouts and garlic. Cook over medium heat 2-3 minutes, until heated through.

To the Brussels sprouts mixture, add cooked spaghetti. Toss to coat well.

Divide pasta among serving bowls. Sprinkle with breadcrumbs, Parmesan cheese, and red pepper flakes. Serve warm.