Unlike a lot of my pasta dishes I seem to be making these days, this one is actually not baked. But that doesn't mean it's not totally cheesy and totally awesome.
4 ounce thin sliced prosciutto omit for a vegetarian dish
2 slices thick or 4 thin sourdough bread use a gluten free bread if needed
0.5 cup shelled pistachios
2 tablespoon unsalted butter
As required salt and pepper
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
0.33000000000000007 cup olive oil
0.33000000000000007 cup white wine or sub 1/3 cup pasta cooking water
2 ounce goat cheese crumbled
0.5 cup grated manchego cheese plus more for serving
pinch crushed red pepper
arils from one pomegranate optional
Nutrition value
325
calories per serving
24 g Fat12 g Protein13 g Carbs6 g FiberOther
Current Totals
24 g Fat
12 g Protein
13 g Carbs
6 g Fiber
MacroNutrients
Carbs
13 g
Protein
12 g
Fiber
6 g
Fats
Fat
24 g
Vitamins & Minerals
Calcium
226 mg
Iron
2 mg
Vitamin A
413 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
134 mcg
Vitamin B12
0 mcg
Vitamin C
98 mg
Vitamin E
7 mg
Copper
0 mcg
Magnesium
65 mg
Manganese
0 mg
Phosphorus
257 mg
Selenium
9 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
