Manchego Brussels Sprout + Prosciutto Spaghetti w/Brown Butter Pistachio Pangrattato.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti with roasted brussels sprouts, crispy prosciutto, and a brown butter pistachio breadcrumb topping, finished with goat cheese and pomegranate. Rich, savory, and balanced with nuts and fruit.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4-6 ounces thin sliced prosciutto (omit for a vegetarian dish)
- 2 slices thick or 4 thin sourdough bread (use a gluten free bread if needed)
- 1/2 cup shelled pistachios
- 2 tablespoons unsalted butter
- salt and pepper (to taste)
- 1 pound spaghetti (use gluten free if needed)
- 1 pound brussels sprouts (cut into quarters)
- 16 leaves fresh sage
- 1 cup raw kale (torn)
- 1 clove large garlic (peeled)
- 1/3 cup olive oil
- 1/3 cup white wine (or sub 1/3 cup pasta cooking water)
- 2-4 ounces goat cheese (crumbled)
- 1/2 cup grated manchego cheese (plus more for serving)
- pinch of crushed red pepper
- arils from one pomegranate (optional)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 513mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 515mg
- Calcium
- 154mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 513MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.