Sprout and prosciutto spaghetti with pistachios

"Brussell sprouts get an underdeservedly bad rap in the vegetable world. Let those little leafy greens properly sing in this recipe for sprout and prosciutto spaghetti with pistachios. It's creamy, crunchy, tangy, and downright delicious."
Prep time:
15 min
Cook time:
10 min
Servings:
4 people

Health Score

High
Medium
Low
8.1 / 10
High score

Glycemic Index

Index
54
Low
Load
50
High

Nutrition per serving:

Calories753.23 kcal38%
Fat27.84 g40%
Carbs91.97 g35%
Sugars15.53 g17%
Protein35.39 g71%
Sodium850.00 mg42%
Fiber10.18 g36%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
54
Low
Glycemic Load
50
High

Ingredients

350g spaghetti
1 tbsp olive oil
300g Brussels sprouts, quartered
2 garlic cloves, crushed
1 tbsp sage leaves, shredded
100ml white wine
125g goat's cheese, crumbled
1 pomegranate, seeds removed
4 slices leftover cold meats such as prosciutto, torn
50g shelled pistachios, roughly chopped
Parmesan, grated to serve (optional)

Directions

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