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
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
