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With some wine in there too, because well, it’s Monday.
And because it’s cold and snowy – pasta weather. Oh yes.
I hate to talk about the weather yet again, but just let me get it out of my system, then we can talk about other things. K? K.
Sooo, do you guys remember back in early February when I was telling you just how much snow we were getting? Well, I still think that was a lot of snow, BUT right now, in mid November, we may quickly be catching up to that amount. It’s insane – and beautiful, and I could not be happier about it.
It’s safe to say we have had the Christmas music going non-stop. Asher’s even got her room all “deck the halls” out. Meaning lights around the door, the cutest Christmas bedding from Pottery Barn Kids that my mom surprised her with and a huge Christmas bow one the headboard of her bed. Not gonna lie it’s the best.
AND us girls in the family have decided the Christmas tree is getting cut down on Saturday. We figure that Thanksgiving is way too late this year and it simply does not allow for enough Christmas time, so we are starting early…way early.
Have I annoyed the heck out of you yet?
Sorry, I promise that is not my goal for today, so let’s talk all things Thanksgiving.
I know that today would probably be a good day to post one of the rest of my Thanksgiving recipes that I still want to share, but you see I was just way too excited about this pasta. I also figure that we still have nine full days until Thanksgiving and we most definitely need to eat over the next nine days. So why not eat something delicious, carby and oh so cheesy?
I mean, right?
Gesh, I just love this time of year. So much goodness going on.
Here is this deal, 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.
This manchego brussels sprout + prosciutto spaghetti is actually really simple and pretty healthy… if you count cheese, which you all know I do.
If you are wondering what the heck pangrattato means, it’s basically just a fancy word for classy bread crumbs. Normally I am not about fancy words or even bread crumbs for that matter, but this pangrattato? They’re like the frosting on the cake for this pasta. You don’t HAVE to have them, but you’re missing out if you don’t. In fact, the first night I made this for dinner, I just completely forgot all about the Pangrattato and served the pasta without any topping at all. I know, stupid me. Luckly, we all thought the pasta was delicious. I can thank the combo of sage and manchego cheese for that.
The next morning it hit me that I totally forgot all about my favorite part. So I made the pasta again a few days later and this time served it with all the pangrattato I could get my hands on. Without a doubt the pangrattato was huge hit and no one minded eating the same meal twice in one week. It’s just so good.
And yes, I am also one hundred percent considering this healthy. There are brussels sprouts, kale (it’s hidden…because I like to be all sneaky), sage, pistachios and even some pomegranate arils, if you’re into that on your pasta. With this particular dish, I am.
Best part is, this is pretty quick to make. Perfect for a Monday night, Tuesday night or ok, pretty much any night.
FYI, it’s the best leftover the next day for lunch.
And since this is such a colorful pasta dish, that just means our Monday night dinner should be capped off with a little bit of cho co late, right?
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Pasta, cheese and chocolate. Perfect Monday to me.
Oh and the winner of last Sunday’s cookbook giveaway for Tasty Express is Kathy H. Sent you and email!
PS. I read every single comment in that post and they where all so sweet! You guys all sound like awesome people whole love Thanksgiving!
I haven’t looked through the comments to see if anyone asked this…. if you aren’t a fan of goat cheese what other cheese do you recommend? Thank you!
Hi!! I would use any cheese you really love. fontina, cheddar or whatever you love I am sure would be great! Let me know if you have questions. Hope you love the pasta! Thank you!
DELICIOUS! I made it sans-prosciutto and added about 1/4 cup more pistachios to make up for it. And I didn’t realize til just now that I forgot the pomegranate! Still delicious! Will definitely make again. Thank you!!!
SO Happy you loved this, thanks!
This looks delish! Although, what do you think it would taste like made with spaghetti squash?
Hey Lauren! I think spaghetti squash would be so good!! 🙂
Hope you love this!