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Manchego Brussels Sprout + Prosciutto Spaghetti w/Brown Butter Pistachio Pangrattato.
HALF BAKED HARVEST17Ingredients
30Minutes
1080Calories
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Ingredients
US|METRIC
5 SERVINGS
- 6 oz. prosciutto (thin sliced, omit for a vegetarian dish)
- 4 slices sourdough bread (use a gluten free bread if needed)
- 1/2 cup shelled pistachios
- 2 Tbsp. unsalted butter
- salt
- pepper
- 1 lb. spaghetti (use gluten free if needed)
- 1 lb. brussels sprouts (cut into quarters)
- 16 sage leaves (fresh)
- 1 cup kale (torn)
- 1 clove garlic (peeled)
- 1/3 cup olive oil
- 1/3 cup white wine (or sub 1/3 cup pasta cooking water)
- 4 oz. goat cheese (crumbled)
- 1/2 cup manchego cheese (grated, plus more for serving)
- 1 pinch crushed red pepper
- 1 pomegranate (optional)
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NutritionView More
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1080Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1080Calories from Fat400 |
% DAILY VALUE |
Total Fat44g68% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol65mg22% |
Sodium1270mg53% |
Potassium1280mg37% |
Protein45g |
Calories from Fat400 |
% DAILY VALUE |
Total Carbohydrate132g44% |
Dietary Fiber18g72% |
Sugars16g |
Vitamin A70% |
Vitamin C160% |
Calcium70% |
Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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