Brussels Sprout and Prosciutto Pasta


With the short list of ingredients you’d think this dish has nothing to offer.  Throw in the fact that you’ll have it on the table in no more than 20 minutes, start to finish and you may want to just stop reading and get back to your day.  But STOP.  DONT GO.  PLEASE.  Just give me another chance.  Im begging!  Just read one more sentence before you go:

Nutty rich salty crispy savory cheesy comforty perfection.

Still there?  I promise, you’ll thank me.  This dish will turn your exhausted, cold weeknight into a healthy, delicious one in minutes.






Brussels Sprout and Prosciutto Pasta

Note:  Any tube-shaped pasta will work for this recipe


2 Cups Brown Rice, Quinoa or Lentil Penne

2 Tablespoons Butter

2 Tablespoons Olive Oil

1 Tablespoon Balsamic Vinegar

1/2 Pound Brussels Sprouts, ends removed and sliced thin

4 Ounces Prosciutto, roughly chopped

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

1/3 Cup Freshly Grated Parmesan

Crushed Red Pepper Flakes, optional


Cook pasta in a pot of salted water until it is just cooked through.  Drain, reserving 1/3 cup of the liquid that the pasta cooked in. While pasta is cooking heat butter, olive oil and balsamic vinegar in a large skillet over medium high heat.  Add sprouts and cook until lightly browned, about 5 minutes, stirring occasionally.  Add prosciutto and cooked for an additional 3 minutes or until crisp.  Add the pasta, salt, pepper and reserved cooking liquid to the skillet and stir well.  Top with parmesan cheese and crushed red pepper flakes, if desired.  Serves 4.

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